Summertime means fresh, delicious produce and bright, colorful meals! It comes with more amazing, in-season produce that can be grown locally.
It feels really good to understand the history of our food and the routes of our produce. This knowledge helps feed our soul rather than just our belly.
It helps explain why the farm-to-table movement is a movement rather than just a fad.
The farm-to-table mentality has crossed over to other industries. Cosmetic, medicinal, and even local soap companies are launching seasonal products using pronounceable ingredients!
Terralyn, of Terralyn Naturally, used mint and mint tea to create her beautiful Mint Gabrielle Handcrafted Soap. Trust us, you want to smell this.
So supper time and shower time have embraced the outlook that natural-is-better. But what about what is really important? Alcohol.
Cocktails can embrace the farm-to-table (or ground-to-glass) mentality too.
City Kitchen at Reading Terminal Market will be hosting Aaron Gordon, owner of 13th Street Cocktails on Thursday, August 25 from 5-7 to walk us through how to make delicious, fresh cocktails using the best ingredients from Iovine Brother’s Produce.
Each participant will have their own mixing station to practice making some of Aaron’s signature cocktails. Sign up for our class, and you will really know what you are doing the next time you make a cocktail.
We will be using the very smooth and delicious Tito’s vodka as the base spirit. Light fare will be served to complement your mixed libations. Each guest will receive a hand juicer and recipe guide to take home. Reserve your space here. Guests will be asked to show I.D. at the door.