CUT AND DRIED: Blue Cow Cafe chefs host gourmet cooking workshop

Blue Cow Cafe chefs Aaron Haight, back, and Joel King, front, chop up onions as part of a salad dressing recipe on Tuesday at the gourmet cooking workshop. (Pioneer photo/Tim Rath)

BIG RAPIDS — A dash of salt, a pinch of pepper and a splash of community was the recipe Tuesday at a gourmet cooking workshop, held as part of the annual Festival of the Arts event in Big Rapids.

The workshop was put on by Joel King and Aaron Haight, who are chefs at the Blue Cow Cafe in Big Rapids. Roughly 40 people in attendance learned advance preparation techniques used in restaurant kitchens and saw a demonstration of the chefs making some of Blue Cow’s signature dishes.

Festival of the Arts continues Wednesday with “Photographing Michigan” and “Introduction to Culinary Medicine,” among other events. For more information, visit brfota.org.

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Posted by Tim Rath

Tim is the Pioneer's associate editor. He also coordinates the Family & Friends, Religion and Veterans pages. He can be reached by phone at (231) 592-8386 or by e-mail at trath@pioneergroup.com.

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