.The class was based completely around corn. There was about 30 students. Didi showed us how to make some of the recipes and then we broke into groups and cooked. After, we sat down and enjoyed dinner together. I met some great people. Here are some of the pictures I took!
Bowls and bowls of corn after removing the husks...
Corn stew with yellow tomatoes.
This is a Deborah Madison recipe from Local Flavors: Cooking and Eating from America's Farmers' Markets
The dinner plate wasn't incredibly photogenic.
It includes: corn on the cob with a spicy dressing, tomato and basil salad, the corn stew, and Didi's own corn pudding. We also had a delicious corn soup with avocado cream to start! For dessert we had some chocolate zucchini cake.
