Culture Pisconeri Menu

Culture Pisconeri

Seed Chips and Healthy Snacks

Organic Raw Vegetable & Nut Seed Chips – 5oz. $7.00
Organic Raw Fruit & Nut Seed Chips – 5oz. $7.00

Organic Thai Peanut Nut Seed Chips – 5oz. $7.00

New Available Next Week! Spicy Kale Chips – 2oz. $7.00

Healthy Salads

Organic Farro, Veg and Herb Salad with Feta Cheese, Vinaigrette Dressing – 8oz. $6.00

Jicama and Butternut Squash Salad with Soy Ginger Dressing – 8oz. $6.00

Crisp Cultured Vegetables (Cabbage, Beets, Radish, Turnips, Green Beans, Carrot, Spices, Sea Salt) – 1 Pint Jar. $10.00 2 for $18.00

Hibiscus Tea

Organic Red Hibiscus Loose Tea – Great for lowering blood pressure – 2oz. $7.00

Caffeine Free, Delicious Hot or Cold. Deep red and tart!

Dried Organic Herbs – from my own Culinary Herb Garden

Rosemary – 4oz. $6.00, Oregano – 4oz. $6.00, Basil – 4oz. $6.00, Lemon Balm – 4 oz. $6.00, Mint – 4oz, $6.00

Place your order by email at – tony@culturepisconeri.com or 706-383-1045 (Leave order message I will call you and confirm your order)

Please include your Name, Address, Email, and Telephone Number with your order.

I will contact you to schedule the best delivery location and time.

Thank you for your order and support of healthy foods and eating. Let me know what special items you would like me to add to the weekly menu.  Chef Tony

Pasture Raised Chicken and Open Hardwood Fire Pit Cooking

On Saturday’s farmers market outing I had the pleasure of visiting the food stall of Joyful Noise Acres Farm at the Big Canoe Saturday Market in Jasper Georgia.

Finally I have found a regular supplier of Pasture Raised Chicken, Farm Fresh Eggs. They also have Pasture Raised Pork and Beef (when available).

I purchased a fresh 3.5lb Pasture Raised Chicken to cook over an open hardwood fire in my new fire pit. If you have never eaten non commercial, pasture raised poultry, you are really missing out on the flavor, nutrition and texture that chicken was meant to have. There is no comparison to store bought factory raised chicken.

Devilled Grilled Chicken

I split the chicken up the back and spread the whole chicken out flat, then marinated it in a little olive oil, lemon juice, fresh crushed garlic, red pepper flakes, fresh ground black pepper and sea salt.

Then placing the chicken in a grill basket, I grilled it over hardwood coals until golden brown, juicy and fork tender.

Simple cooking techniques and ingredients let the taste of the superior bird shine.

This fall and winter I will be exploring fire pit and open hearth cooking equipment and techniques utilizing farm to table foods and simple preparation recipes. I think it is the best way to taste the food the way nature meant it to be as well as healthy, nutritious and most importantly DELICIOUS!

Joyful Noise Acres Farms

620 Allison Lane

Ballground, GA 30107

www.pasturedmeats.com

Menu for week of September 23 – September 29, 2012

Culture Pisconeri

Seed Chips and Healthy Snacks

Organic Raw Vegetable & Nut Seed Chips – 5oz. $7.00
Organic Raw Fruit & Nut Seed Chips – 5oz. $7.00

Organic Thai Peanut Nut Seed Chips – 5oz. $7.00

New Available Next Week! Spicy Kale Chips – 2oz. $7.00

Healthy Salads

Organic Farro, Veg and Herb Salad with Feta Cheese, Vinaigrette Dressing – 8oz. $6.00

Jicama and Butternut Squash Salad with Soy Ginger Dressing – 8oz. $6.00

Crisp Cultured Vegetables (Cabbage, Beets, Radish, Turnips, Green Beans, Carrot, Spices, Sea Salt) – 1 Pint Jar. $10.00 2 for $18.00

Hibiscus Tea

Organic Red Hibiscus Loose Tea – Great for lowering blood pressure – 2.5oz. $7.00

Caffeine Free, Delicious Hot or Cold. Deep red and tart!

Dried Organic Herbs – from my own Culinary Herb Garden

Rosemary – 4oz. $6.00, Oregano – 4oz. $6.00, Basil – 4oz. $6.00, Lemon Balm – 4 oz. $6.00, Mint – 4oz, $6.00

Place your order by email at – tony@culturepisconeri.com or 706-383-1045 (Leave order message I will call you and confirm your order)

Please include your Name, Address, Email, and Telephone Number with your order.

I will contact you to schedule the best delivery location and time.

Thank you for your order and support of healthy foods and eating. Let me know what special items you would like me to add to the weekly menu.  Chef Tony

John C Campbell Folk School Culinary Collaboration From the Mountains to the Sea - Southern France to Italy Pictures from this GREAT event!

On September 1st John C Campbell Folk School in Brasstown NC hosted their annual Culinary Collaboration featuring the talents of their great culinary instructors and resident chefs. The event could have not been a great success. The food was fantastic, the fellowship with the culinary artists, staff of the folk and our guests school was memorable.

Following are just a few photos of this great event. Also a link to the John C Campbell Folk School website. www.folkschool.com

I will be teaching a week of Rustic Italian cooking from April 28th - May 3rd 2013. You can register for this fantastic class online at the John C Campbell Folk School link above.

John C Campbell Folk School Culinary Collaboration From the Mountains to the Sea - Southern France to Italy

 

Photos: Copyright 2012 Judith Pishnery. All rights reserved.

 

John C Campbell Folk School Culinary Collaboration From the Mountains to the Sea - Southern France to Italy

September 1, 2012 Time: 6:00 p.m. $65 per person; $120 for couples; $450 for tables of 8 Location: Olive Dame Campbell Dining Hall               Culinary Collaboration: From the Mountains to the Sea - Southern France to Italy Join us for Culinary Collaboration: From the Mountains to the Sea- Southern France to Italy. Spend an evening celebrating the talents of our cooking instructors. Artistic food design, ambiance, and savory culinary delights make for a fun and memorable dining experience. Participating chefs include: Nanette Davidson, Carla Owen, Barbara Swell, Susan Hutchinson, Martha Vining, Tony Pisconeri, Penny & David Prichard, and Steve Cipriano. Here's a preview of the menu: STARTER Wood-fired Pizzetti with Three Flavors: Tapenade, Pesto and Roasted Red Pepper by Carla Owen Antipasti Mini Caprese Insalta with Accompaniments Handmade Mozzarella by Susan Hutchinson with plate by Martha Vining PRIMI Seafood Risotto by Penny Pritchard, assisted by Steve Cipriano SECONDI Involtini di Pollo Chicken, stuffed with Prosciutto and Sage by Steve Cipriano CONTORNI Parmigiana di Melanzane (as Vegetarian Alternative) Polenta Spinach with lemon and garlic All contorni by Toni Pisconeri DOLCE by Barbara Swell Wine is provided and included in the ticket price. Wines are paired to compliment each course. A limited amount of tickets may still be available in the Folk School CraftShop. Please stop by or call the shop at 1-800-365-5724 for additional information.

Handmade Pasta Workshop this Saturday Register NOW to reserve you place in the class

Handmade Pasta - group class

Next Class - Saturday - August 25 / 9:30am – 2:30pm

This class explores the methods and techniques of making handmade pasta dough and forming that dough into various pasta products to achieve more consistent, artesian/professional results.

Through lecture, demonstration and hands on instruction, you will learn all about the basic ingredients, tools, terminology, techniques and recipes for making artesian style, pasta dough and pasta in your home kitchen. We will explore spaghetti, fettuccini, ravioli, lasagna, tortellini, and tagliatelle to name a few.
This class covers the basics of the following topics:

• Ingredients for Pasta Making
• Tools (mise-en-place)
• Terminology
• Techniques
• Recipes

Your class will culminate in a lunch made from the delicious pasta we make.
5 Hour Workshop / 9:30am-2:30pm
$85.00
Class size limited to 5 students
Includes Lunch and Supplies

These classes fill up fast so enroll today to save your place.

Pisconeri Studio | Culinary Workshops

www.pisconeri.com

I Will Be Teaching A Week of Asian Cuisine at John C Campbell Folk School

Today I will be starting a week long adventure into Asian Cusine at the John C Campbell Folk School in Brasstown, North Carolina. I will be teaching a fun collection of artistic cuisine from China, Japan, Thailand, Viet Nam, Indonesia and more.

The welcoming red door lets me know that I am home and in store for a great week of fun and fellowship. A week at the JCCFS is like going back to a simpler time. Non competitive learning experiences allow for great creativity and a lot of fun.

Inside the Keith House Living Room and Library you can relax with a good book, a cup of coffee and meet many new friends. You can certainly create long time friendships with the great people that fill Keith Hall during the week.

A view of the country side and valley the tucks the JCCFS into another time and place. Rustic buildings, gardens, orchards, trails, studios all running at a much slower pace. This is a place for people with a high pressure lifestyle to truly decompress.

Rocking chairs on the back porch of the Keith House. A Great place to welcome the new morning with a hot cup of coffee, or end the day in the late afternoon overlooking the mountains.

Classes will start this evening.I will post more updates and photos throughout the week. You can visit the JCCFS website at www.folkschool.com.