There's a great little restaurant in the next town over from where I live called The Depot. I've eaten there a few times and the food is always excellent. But what makes them one of my favorite restaurants in the area are these cooking classes the head chef holds once a month. While I don't attend every class, those that I have gone to have always given me several new ideas for recipes. The last class I attended was no different.
We went to the local farmer's market, learned about the fresh produce, picked out several fruits and vegetables and then went back to the restaurant and cooked with everything we'd purchased. I learned a lot including how to take those sweet fruits and turn them into savory entrées. Like did you know dates aren't just for snacking? You can chop them up and add them to squash for a deliciously savory side. And I usually only have peaches and pluots when they're inside a pie. But Chef Shafer explained that by simply adding some pickled ginger and soy sauce you could turn those sweet peaches into a savory salsa that could go over anything from pork, to chicken, to plain white rice. It was such an easy salsa to make and added a such a level of complexity to the dish, I'm definitely making this salsa again.
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