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Slow Food VT & Sweet Lime Present: Dairy Disco

May 26, 2013 @ 5:00 pm - 8:30 pm

| $30.00

Sunday May 26th: Dairy Disco

Anyone who knows me, knows it is no secret that I have a ‘thing’ for dairy products.  Particularly butter, and fresh cheeses.  When I traveled to England for the first time a few years ago I met the mother lode of all dairy products: clotted cream.  I fell so hard for it, as soon as I returned home, I immediately went in search for a dairy farm that could supply me with raw milk in hopes of making all the clotted cream I could eat.  I am not one to fall short on what I want, and to celebrate this, I want to share my love for raw milk with you.  You don’t have to be a Slow Food member to attend; bring a partner, a friend, or come solo to learn about how to enjoy what our state has to offer, from an incredible farm that I truly believe in.

The Details:

This class takes place in my (Jessica Bongard’s) home kitchen, located in Jericho, VT.  I’ll be leading you in class which revolves around a couple of value added raw milk products: butter and ricotta.  Don’t worry, we  won’t be shaking the jar of cream for 45 minutes.  Fresh butter=10 minutes, seriously.

The Recipes:

Butter – salted & unsalted, yellow as a daffodil

Radishes & Butter – they are the best of friends you know, especially with herb salt

Ricotta – unless you’ve made it before, you have no idea how good this is

Roasted Broccolini & Chickpea Salad – with lemon juice, olive oil, red pepper flakes, & dollop of just-made ricotta

Fritelli di Ricotta – ricotta fritters, shallow-fried, honey, cinnamon, served warm with a lil’ ice cream

Check out Sweet Lime Cooking Studio’s Facebook page for photos of this class and previous classes

What you’ll get:

You’ll go home with recipe packets including photos of each dish taken by yours truly.  And if you’re a Slow Food member, you’ll receive a $5 in-hand cash discount at the beginning of class!

Family Cow Farmstand in Hinesburg, VT is a micro dairy I found four years ago.  I have had the pleasure of becoming part of the family as soon as I became interested in their product.  Not only have I learned a lot about raw milk in general, I have found a couple who walks the walk and talks the talk.  It’s an absolute honor to support their farm in every way I can, so we’ll be using Family Cow milk to make our butter and ricotta.  This state is full of incredible people doing incredible things.  Join the largest food-based organization in the world!  Support Good, Clean, and Fair Food with Slow Food Vermont!


May 26, 2013
5:00 pm - 8:30 pm
Event Category:


Sweet Lime Cooking Studio
address upon receiving RSVP
Jericho, 05465


[eventbrite eventid="5662520752"]

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