Menu For The Week of 10/15/14

Autumn 6 Menu Highlights

Honoring Indigenous Peoples’ Day

This week we celebrate the foods cultivated and wild-harvested by the First Peoples of the Americas, from Acorns to Wild Rice…

  • Chicken-Turkey Soup with Wild Rice and Mushrooms
  • Argentinian Beef and Pumpkin Stew (Locro) with Hominy
  • Pork Mole Coloradito*
  • Spaghetti Squash with Ragu Bolognese*
    The “Three Sisters” (Corn, Beans, and Squash) are just a few of the indigenous foods featured on this week’s menu
  • Turkey Rillettes*
  • Sunny Cream of Tomato Soup*
  • Blue Corn Grits
  • Beef Patties with Bay & Juniper
  • Salsa Verde*
  • Sea Vegetable Salad with Jicama and Carrots
  • Bengali Spice Kraut*
  • Creamy Avocado Dressing*
  • TSH Mayonnaise
  • Red Pepper-Tomato Condiment*
  • Sassafras Gelatina
  • Acorn-Maple Cake
  • Bay Nut Truffles
*GAPS Diet-friendly Recipes

Education Opportunities 10/10/14

Tour, Sunday in the Kitchen & Traditional Diets Lecture

Sunday, October 12th

Join Co-Founder of Three Stone Hearth, Jessica Prentice for a behind the scenes look at our Community Supported Kitchen. She will also offer a two-hour lecture on the basics of Traditional Diets.

 

Sunday in the Kitchen:

10am-11am: Tour of the Kitchen (also sold separately)

11am-2pm: Hands-on in the Kitchen and lunch with our staff

2pm-4pm: Traditional Diets Lecture (also sold separately)

 

Traditional Diets Lecture Series

Jessica Prentice’s Introduction to Traditional Diets (formerly an 8-week series) has been condensed and refined to be presented in 3 two-hour sessions on Monday evenings starting on September 8th. This is a great overview for people who are new to a nutrient-dense approach to food, but will also be full of new perspectives for those who have been working with these principles for a while. The three lectures combined will cover all Eleven Characteristics of Traditional Diets in some depth.

Part 1: The Nourished Community: An Introduction to the work of Weston A. Price; Dairy Products in Traditional Diets,

Monday, October 20th, 5:30pm-7:30pm

Part 2: The Bubbling Crock: Fermented Foods and Beverages; Grains in Traditional Diets, Monday, October 27th, 5:30pm-7:30pm

Part 3: Lavish Love and The Beauty of Broth: Fats; Bones and Braises in Traditional Diets, Monday, November 3rd, 5:30pm-7:30pm

Tickets: Each class is $15 and includes the Broth Bar. You may purchase tickets at the door or pre-pay online on the Education Menu, listed under the Current Menu tab.

Broth Bar: Please enjoy our broth and condiment bar prior to the speaker. Doors will open 20 minutes prior to the event.

Visit our Education Menu for more details.

 

Fall GAPS Group Ongoing!

 

Eight Sundays, September 7th – November 2nd

(no class on October 19th)

4:30 pm – 6:30pm at Three Stone Hearth. Our GAPS group is for anyone interested in following the GAPS diet or currently following it.

 

Each of the eight meetings will involve:

  • An informative presentation on an aspect of the GAPS diet
  • Recipes and a cooking demonstration
  • Time for group discussion and one-on-one Q&A

Visit our Education Menu for more details.

Cooking Classes

Nourishing Traditions Cooking Basics Series

with Rosie Ueng

Thursdays, September 18th – October 23rd,

6pm-9pm at Three Stone Hearth

From bone broths & stews to fermentation and sauces, this six-class series covers everything you need to get started or to expand your knowledge of nutrient dense cooking. Whether you’re new to cooking or are just looking to broaden your skills and enhance your knowledge, these hands-on cooking classes will be fun and educational. Class is 3 hours and ends with a collectively prepared meal! Sign up early! Each class is limited to 12 students.   Classes may be purchased individually at $95/3-hour class, or as a complete 6-class series at $550.

Don’t miss out on the last 2 classes!!!

Eggs & Organ Meats, Thursday, October 16th

Vegetables, Sauces & Condiments, Thursday, October 23rd

Here’s what former students have said about these classes:

“These classes are so important and I plan on taking more in the future. Thanks for offering these classes and making it accessible, and easy to understand.”

“Awesome classes! Learned so much, and thankful to be there each week.”

“I thoroughly enjoyed this class series and learned a lot! The amount of information presented was perfect; the handouts were coherent. Compared to another class at a different cooking school that I took during the same time period, these classes at Three Stone Hearth…were calm, positive, unrushed, and the class size (12 max) was optimal. Very well taught. And very fun, too. And the food was delicious. I really appreciated learning about the nutritional benefits of these nourishing traditional foods. I feel that I got my money’s worth out of the classes.”

“Keep up the great work! This is a fantastic service, and I can’t wait to attend another class.”

For more information or to register for classes visit Rosie’s website: www.rosewatercooking.com/class-registration