Saturday, December 3, 2011
The Agrarian Experience
Our day at The Agrarian Kitchen today started with milking Pretty Girl the goat (for the elderflower and vanilla bean goats milk ice cream we made later on). We collected eggs and picked asparagus, herbs, rhubarb, strawberries, broad beans and spring onions. Rodney showed us tricks and techniques for everything from making pasta and Bearnaise sauce to peeling quail eggs. Magically the mess we made disappeared as the kitchen fairy (actually chef Rhys) whisked dishes away and ensured everything was ready for us. We chopped, peeled, whisked, folded, boiled, simmered, baked, grilled and served. Then we sat down and ate a meal so good we couldn't believe we'd made it. You can read all about The Agrarian Experience and the philosophy behind Severine and Rodney Dunn's farm-based cooking school on their web site, so I won't repeat it here. Suffice to say, if you get the chance, do it. We had a brilliant day.