A Magazine About Food, Art & Exchange In Midtown Kingston, Published By The Hudson Valley Current.

Nutritious Fun: Cooking Class a Hit at Tilda’s

Looking for safe, fun, and nourishing ways to expand your circle in this season of flourishing growth? Get in on the fun at a Friday night Nature of Exchange session at Tilda’s Kitchen and Market and polish your culinary skills, discovering new ways to deploy fresh, local ingredients and enjoy community-inspired local cuisine with a big side dish of abundance awareness and some live music for dessert.

Here’s how the cooking exchange works as a process of mutual education: Come on in, observe an expert chef’s creation of a four-course meal based on a single locally-grown ingredient, learn their secrets…and offer up a few of your own. Think the soup needs a little something? Say so. 

“We’ve been having a lot of fun in the kitchen,” says Chris Hewitt, co-founder of Tilda’s nonprofit sponsor Hudson Valley Current and food fanatic to the thousandth power. “Last Friday (April 16) our star ingredient was butternut squash from Insook’s Kimchee and Organic Produce and I was the chef. We made Butternut Chickpea Lemon Salad, chilled butternut soup with sour cream, quinoa black bean stuffed butternut squash with mashed potato on top, and a butternut pudding with cinnamon. People found out what to actually do with them beyond just baking in the oven; one woman sent us a picture of her eight-year-old loving butternut squash, she was that amazed.” 

The featured maker of the exchange, woodworker Jared Williams, attended the cooking exchange and later demonstrated spoon-making during the after-dinner open mic. “We got deep into everything from making the salad to plating and presenting the entree and the dessert,” says Hewitt. “And the makers get the chance to showcase their work and it becomes part of the whole exchange: we use the white oak cutting boards from Ellis Bradley, the spotlight maker at our first exchange, and you can buy them at the market side of Tilda’s to take home. The whole idea is to generate a flow of good food, creative skills and community until all our cups are overflowing.”

Friday night dinners planned for May will feature swiss chard, asparagus, and sugar snap peas, each showcasing the bounty of a local grower, and guest chefs will be joining in the fun. Following the cooking exchange (4-6pm) and sit-down dinner (6-8pm) the open mic hosted by Matthew Gustafsen, will offer poets, singers, comics, and storytellers the chance to livestream on Instagram and create a video record of themselves to be shared, as can makers of all descriptions. Current members are, as always, invited to showcase their work on the Marketplace shelves.
A ticket for a Friday Nature of Exchange session featuring four-course farm-to-fork chefs’ dinner and maker’s presentation is just $40 or 40 currents; in keeping with our principle of abundance for all and paying it forward, there will be some sponsored seats available.. Reserve your seat today at hudsonvalleycurrent.org/exchangeseries.