On Wednesday, May 1, students of “French Food Cultures” (FR106) met to celebrate the end of the semester with Brent Wasser, Sustainable Food and Agriculture Program Manager. Brent, fluent in French, guided students through a dégustation de fromages and preparation of three regional dishes, poulet chasseur, pommes de terre à la Dauphinoise, and ratatouille. The dishes were prepared with many local ingredients, among them, shallots from Mighty Food Farm, wild onions from New York State, Chicken from Misty Knoll Farms, shitakes from Delftree mushrooms, milk and cream from High Lawn Farm, and butter from Cabot. Mille mercis, Brent, for sharing your expertise and for showing us the links between local agriculture and French food cultures!
Special thanks also to the Center for Environmental Studies and the Zilkha Center for Environmental Initiatives.
