Threefold Community Farm

Culinary Boot Camp with Chef Anthony LoPinto
2022-09-04 10:30 - 13:30 (America/New_York) | The Pfeiffer Garden, 285 Hungry Hollow Rd, Chestnut Ridge, NY, 10977, United States
CULINARY BOOT CAMP with Chef Anthony LoPinto
Time to Get Cooking!
Sundays, September 4, 11, 18, 25, 2022
10:30 am – 1:30 pm

Outdoors at the brick oven at the Pfeiffer Center’s garden!
Come to learn culinary techniques and use fresh biodynamic produce from the Pfeiffer Center at Threefold Community Farm.
Bring your knife, cutting board, side towels, and an apron.
A sample menu will be posted to view.

SOLD OUT!
$280 for the series of four Sundays (or $70 per individual session)
PRE-REGISTRATION REQUIRED!
To be placed on the waiting list, email us at hello@threefoldcommunityfarm.org.

Week 1: September 4

Knife Skills: Learn the different sized dice cuts, roll cuts, and various classic vegetable cuts through demonstration and hands on practice.
Stocks, Broths, Juices: Techniques for making flavorful vegetable broths will be demonstrated. You will learn the basic stock ratios, how to infuse herbs and spices, and how to match vegetable and fruit juices with a variety of foods.
Soups: We will cover chowders or vegetable purées, bean, consommé, vegan, and vegetarian soups.
Vinaigrettes & Dressings: Learn the basics of vinegar- to citrus-based vinaigrettes, as well as how to emulsify (mix) properly and make your favorite creamy, vegan, or vegetarian dressings.
Salads: Learn and experience many ways to construct a salad: marinated, fermented, or raw. There are many different textures that will be enjoyed.
Delicate Herbs: We will discuss and engage in hands-on experience to identify, taste, process, and use the culinary herbs.

*****
Week 2: September 11

Pasta: Learn how to mix, roll, and make fresh pasta, including dumplings, gnocchi, cavatelli, or ravioli. Sauces for specific pasta shapes will be discussed and demonstrated.
Sauces: Become informed of the “five mother sauces” of the classical French cuisine. Learn how to make and use them in many different applications.
Spices: Taste and discuss the different culinary spices. Learn how to make your own custom spice mix, BBQ rub, or flavored salts to give the finishing touch to a dish that will wow everyone’s taste buds.
Robust Herbs: We will discuss and engage in hands-on experience to identify, taste, process, and use the more robust culinary herbs.

*****
Week 3: September 18

Brining & Curing: We will use spices, water, and salt to give fish, poultry, and meat flavor and juiciness. No more chalky, dry turkey breast, fish, or tofu for you and your guests!
Poaching: We will do a deep poach in a flavorful broth or EVO, followed by a shallow poach. Learn how to make a sauce with the poaching liquid. There are endless possibilities of delicious foods through the poaching method!
Roasting: Whether it is a whole chicken, pork loin, crown roast of lamb, a prime rib, a whole fish, or vegetables, you will gain the knowledge to roast beautifully. By learning proper seasoning, racking, roasting, and resting times for your dishes, you will be rewarded at meal time.
Vegetable Cookery: What would we do without vegetables? Chef LoPinto will show you how to beautifully cook from the plant kingdom to be the star or a supporter.

*****
Week 4: September 25

Breads: We will work with both yeast and powder-raised products, including pizza, buttermilk biscuits, and pitas.
As our final activity together, we will use all of our newly learned techniques and skills to create a meal for all to enjoy.

Anthony Victor LoPinto (www.cheflopinto.com) is a classically trained Chef that has been at the stoves for 38 years. He is a graduate of The Culinary Institute of America for Culinary Arts and B.C.C. for Hotel and Restaurant Management.
While at the C.I.A., Chef Lo Pinto had many opportunities to taste and understand the harmony of pairing wines with food. Since 1991, the challenge of pairing seasonal foods with wines from around the world has been a journey filled with passionate learning.
Throughout his career, Chef Lo Pinto has received the honor of being reviewed by the New York Times, published in Art Culinaire, Issue #59, The N.J. Bergen Record, The N.J. Star Ledger, Native Peoples Magazine, awarded Edible Hudson Valley Green Chef/Locavore of 2011, and has written many recipes for The Biodynamic Journal.
You can view his work at Pretty Little Fryer and Beat Bobby Flay (The Food Network) and Vimeo (Threefold Truffles on http://vimeo.com/30855075, Rack of Lamb on http://vimeo.com/38658590).
Opening many restaurants and building wine lists to match the menu, Chef LoPinto is a trained Sommelier. He also bakes naturally fermented, hand-formed breads to compliment the meal. Last but not least, Chef LoPinto also makes Artisanal Chocolates.

SOLD OUT!
To be placed on the waiting list, email us at hello@threefoldcommunityfarm.org.

Bread Baking Workshop: The Search for the Holy Grain
2019-06-08 19:30 - 2019-06-09 13:00 | Threefold Cafe, 285 Hungry Hollow Rd, Chestnut Ridge, NY, 10977, United States
With Koen Van Der Meer
Saturday, June 8, 7:30-9:00pmSunday, June 9, 8:30am-1:00pm
Explore the future of bread as a life-giving substance and support for a new consciousness!
In this hands-on workshop, Koen Van Der Meer will introduce and guide us in the baking of a new kind of bread, made with Ordeum® malted barley leaven. The workshop will also include a presentation on the esoteric history of bread, from Zarathustra to Melchizedek to Christ.
Participants will leave with loaves that they have created and baked in the Pfeiffer Center’s wood-fired oven. In addition to working with legacy grains such as spelt and rye, Koen will also experiment for the first time with Pfeiffer Wheat flour, a new grain developed from research begun by Ehrenfried Pfeiffer in 1930.
Materials and equipment, plus a snack and light lunch on Sunday, are included in the workshop fee. This workshop is appropriate for all skill levels; while no previous baking experience is necessary, participants will learn techniques and skills that are applicable to any kind of baking.
Koen van der Meer has operated several natural foods bakeries in the Netherlands and the USA, starting in 1977. In 1981, while searching for an alternative to both yeast and sourdough bread, Koen began to use a leaven made from dried and sprouted organic barley, which has an abundance of enzymes that help to break down gluten. Using this leaven with grains such as spelt and rye, which are not degenerated like modern wheat, results in a bread that many gluten-sensitive people are able to eat. Koen bakes at the Philmont Cooperative Kitchen, where this bread is available, as well as at Random Harvest in Craryville, NY, Chatham Real Food Market Co-op in Chatham, NY, and Berkshire Food Co-op in Great Barrington, MA.
Workshop Schedule
Saturday, June 8
7:30-9:00pm: Presentation and preparation of leaven

Sunday, June 9
8:30-9:00am: Mix and work dough
9:00–9:50am: Presentation continued while dough rises
9:50–10:15am: Divide dough and shape loaves
10:15am–12:00pm: Presentation and lunch while dough rises
12:15–1:30pm: Bake in the Pfeiffer Center’s wood-fired oven
