New York Women's Culinary Alliance

Three Femurs and a Ferment: A Workshop in Bone Broth Essentials

13-Apr-2016, 6:30 PM - 8:30 PM

Venue: Myra's Kitchen
Directions: 15 West 17th St. #3 between 5th and 6th Avenues, Manhattan (Subway: 1, 2, 3, 4, 5, 6, A, C, E to 14th Street, N, R to Union Square)

Cost: $45 for members; $50 for non-members
Additional Details: 4 volunteers are needed.

Slow-cooked bone broths are the gold standard of stocks, both for their health and intense flavor. Myra Kornfield’s latest book, Cooking with the Muse, highlights these broths, which provide gelatin (collagen), cartilage, and marrow (for minerals): all essential for the health of the gut and the immune system, and for strong bones, vibrant hair, and radiant skin. 

We will demo three collagen-rich bone broths—from fish, chicken, and beef—that will positively wobble when chilled, and we will put up a spicy sauerkraut to make the most healing elixir of all: broth with ferment. A full supper of tastings of delicious dishes—in which these broths are a fundamental ingredient—will be included. 

Participant will receive a copy of Myra’s just-released 500-page full-color hardcover book Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry, and Literary Fare. Her co-author, Stephen Massimilla, will fill you in on the historical and poetic context. 

Four volunteers are needed. Please email if you're interested in volunteering.

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