75 Main St
Middlebury, VT 05753
Monday, November 18 from 1:00pm - 2:00pm, the Ilsley Public Library is hosting Andrea Chesman, renowned Vermont cookbook author. Andrea will lead a discussion about cooking and baking with animal fats—lard, tallow (from beef, sheep or goats), chicken fat, duck fat, and goose fat—are an intrinsic part of nose-to-tail eating. When sourced locally, they add value to our farms and provide a more climate-neutral cooking fat than many vegan alternatives, such as coconut oil. These fats yield superior texture in baked goods, add richness to savory dishes, and are healthier to eat than many have been taught -- after all, humans evolved eating these fats. In this talk, the group will examine the healthfulness of animal fats vs. vegetable seed oils, learn how to render these fats, consider how to adapt recipes to utilize them, and finally sample some dishes that showcase using animal fats to their best advantage. A light tasting will feature some of Andrea’s recipes.