Saturday August 31 Pita Lunch with Chef Logan Cox of Homer and Milk Drunk
Logan Cox is the chef and owner of Homer restaurant on Beacon Hill and its side kick next door: Milk Drunk. Both are exceptional spots with some of the best food in town. Prior to opening his own spot, Logan was the chef at Sitka and Spruce.
For his class, Logan will teach us how to make the dishes that he is most well known for at Homer. They are a thoughtful combination of Mediterranean cuisine and local, small farm sourcing.
Logan will teach us to make Homer tahini, Homer hummus with marinated chickpeas; whipped garlic and shaved kohlrabi with melon, preserved lemon, pepitas and Aleppo. By August we should be at the height of tomato season so he will take us through heirloom tomatoes with almond zhoug and green tahini. I am especially excited about date molasses roasted lamb shoulder with yogurt, berebere and grilled chilies.
Logan will be utilizing the wood fired oven here at the farm to teach us to properly make semolina pita bread. It is sure to be a wonderful day on the farm of cooking and learning to use new flavors and ingredients to prepare great solid meals for a summer afternoon.
Logan Cox is the chef and owner of Homer restaurant on Beacon Hill and its side kick next door: Milk Drunk. Both are exceptional spots with some of the best food in town. Prior to opening his own spot, Logan was the chef at Sitka and Spruce.
For his class, Logan will teach us how to make the dishes that he is most well known for at Homer. They are a thoughtful combination of Mediterranean cuisine and local, small farm sourcing.
Logan will teach us to make Homer tahini, Homer hummus with marinated chickpeas; whipped garlic and shaved kohlrabi with melon, preserved lemon, pepitas and Aleppo. By August we should be at the height of tomato season so he will take us through heirloom tomatoes with almond zhoug and green tahini. I am especially excited about date molasses roasted lamb shoulder with yogurt, berebere and grilled chilies.
Logan will be utilizing the wood fired oven here at the farm to teach us to properly make semolina pita bread. It is sure to be a wonderful day on the farm of cooking and learning to use new flavors and ingredients to prepare great solid meals for a summer afternoon.
Logan Cox is the chef and owner of Homer restaurant on Beacon Hill and its side kick next door: Milk Drunk. Both are exceptional spots with some of the best food in town. Prior to opening his own spot, Logan was the chef at Sitka and Spruce.
For his class, Logan will teach us how to make the dishes that he is most well known for at Homer. They are a thoughtful combination of Mediterranean cuisine and local, small farm sourcing.
Logan will teach us to make Homer tahini, Homer hummus with marinated chickpeas; whipped garlic and shaved kohlrabi with melon, preserved lemon, pepitas and Aleppo. By August we should be at the height of tomato season so he will take us through heirloom tomatoes with almond zhoug and green tahini. I am especially excited about date molasses roasted lamb shoulder with yogurt, berebere and grilled chilies.
Logan will be utilizing the wood fired oven here at the farm to teach us to properly make semolina pita bread. It is sure to be a wonderful day on the farm of cooking and learning to use new flavors and ingredients to prepare great solid meals for a summer afternoon.