The proof is in the pudding — or the beef hearts or the bento box or the crawfish etouffée. Wilson has shared a preliminary list classes for the coming year, and they sound not only fun, but fairly — dare we say — cutting-edge.
Two of the most popular buzz phrases in contemporary cuisine are "farm to table" and "nose to tail." The former is what farmers' markets are all about. The latter refers to the idea that to reduce waste and improve the health of the planet, it's a good idea to use every part of an animal that's been butchered. And there's a whole camp of foodies who say that less popular cuts like organ meats are actually fabulously tasty as well.
Hence the "Offal Good" series of classes. Wilson is working on a whole lineup, and the first class is on Monday with accomplished chef Matt Bolus, a veteran of Charleston restaurants and Watermark here who's currently working in the kitchen at Flyte. Check out the details:
Get 'Offal Good' With Chef Matt Bolus'
Join the Grow Local Kitchen at the Nashville Farmers' Market for the first in our Offal Good series. This class will teach you tips and techniques for preparing nose-to-tail goodies. A light dinner and wine will be provided. Our guest chef is Matt Bolus of Flyte.
The menu for this evening is: Pig Trotters served with fried egg, grilled endive, pickles and whole grain mustard; and Beef Heart served with farro, butternut squash, mustard greens and feta cheese
The cost for the class is $35 per person — Registration is Required & Space is Limited!
The link to register for the class is here.
Other cooking class series include an introduction to seafood for home cooks who are intimidated by using fress fish, called "Chicken of the Sea?" (Get it?)
The first in that series is Feb. 6, with Chris Moran of market vendor Louisiana Seafood Co. It will be a celebration of the beloved crawfish.
Later in the month, on Feb. 25, Wilson herself will present a class on creating bento boxes for kids and adults. She describes bento, a great Japanese tradition, as being relevant for Americans, too, as " a beautifully plated, often whimsical presentation of lunch" that's often a great way to turn leftovers into something fun.
Another series is Kamakaze Chef with Colleen Egan. The class this Saturday is already sold out, but there are more to come.
The market is also doing a series of wine classes, and Wilson promises a lot more in the future, including classes teaching some of the fundamentals, like knife skills, soups and sauces and how to do the perfect roast chicken.
For details and updates, contact Wilson at email@example.com to get on the email list.