Flavours of Normandy, Food from the Valley SOLD OUT

November 10, 2020 @ 5:30 pm – 8:30 pm
Raven's Moon Craft Cider & Blue Moon Farm

Sorry. This class is full.

Celebrate the harvest in the style of Normandy, France, at Raven’s Moon Craft Cidery at this ‘demo and dine-style’ workshop.

Fall is here and we are celebrating the harvest in the style of Normandy, France, with a unique ‘demo and dine-style’ cooking workshop. With this format, you sit back and relax while Chef Jill Lamberts of Shorewolf Farm shows you how to make an amazing 5-course meal.
WHY THE FOCUS ON FRANCE? Normandy is a northern coastal region in France. It’s climate and geography mimic Vancouver Island in many ways. Much like the Comox Valley, Normandy is the chief mussel and oyster cultivation area in France and a major cider-producing region. Morels, chanterelles, and other foraged foods make up a great part of the culinary scape. Also, it is a wonderful dairy and cheese-producing region. Doesn’t it sound like home?
We’ll be working in the commercial kitchen at Nature’s Way Farm/Blue Moon Cidery with strict COVID-19 safety protocols in place. You will be asked to bring and wear a mask when social distancing is not possible. The class size is limited to 8 attendees.
Make it a ‘Date Night’ or ‘Girls/Guys Night Out! To minimize ‘social bubbles’ it is preferred if tickets are purchased in pairs (or more).
We Remember: Due to the closeness of this workshop date to Remembrance Day, we like to express gratitude to our Canadian Troops as Normandy was the site of Canadian, US and British D-Day beach landings in June 1944, which was a turning point in World War II.
FALL HARVEST MENU (subject to change)
-Backyard Blend Apple Cider
-Mussels in Cider
-Tourte aux Champignons et Poireaux
-Fall Salad
-Braised Pork Shoulder
-Braised Cabbage
-French Apple Cake
Of special note:
-This location is not accessible by public transit.
-Sorry, full bursaries are not available for this workshop.
Jill is an avid farmer, fermenter, food preserver, bread baker, beer maker, and charcuterie experimenter. She has recently transplanted herself from an Environmental Chemistry and Remediation career in Seattle, Washington to the Comox Valley to farm and work in food. She is a learner, having received degrees in Environmental Science, Biology, and the Culinary Arts. You can find her in the berry patch and garden at Shorewolf Farm in Black Creek and at the Sunday Merville Gumboot Farmers Market (and hopefully more soon!). She’s interested in being a part of the growing Comox Valley sustainable food networks and cherishes the importance of local, farm-fresh ingredients in healthy lives.
Check out Shorewolf Farm on Facebook.
Questions or concerns? Contact LUSH Valley’s Program Manager, Terri Perrin, at ProgrammaManager@LUSHvalley.org or call 250-331-0152 during business hours.
LUSH Valley respectfully acknowledges that we live, work and play on the Unceded traditional territory of the K’òmoks First Nation.