Eat Local: Pears (Roosevelt)
This winter fruit pairs well with parsnips and in baked goods: roasted pears and parsnips, pear ginger muffins, pear and ginger crisp with salted almond streusel, and pear hazelnut tart.
|Andrea Bolger has taught cooking classes to rave reviews at Roosevelt for over 5 years. She loves to share her long-time passion for cooking delectable food. She holds a BS in Home Economics from the University of Minnesota. Andrea has taught a wide array of cooking classes for adults in Minneapolis and young people (during her 10 years as a home economics teacher). Inspired by her travels and years of cooking experiences -- from campfires in the Boundary Waters to the Mondavi Vineyard in Napa Valley -- her specialties include ethnic cuisine (Moroccan, Tunisian, French and Italian), baking, healthy family style, seasonal cooking, and planning distinctive fare for celebrations (her Annual Holiday Tea Party), and special events.|