This is a live, virtual event held on Zoom.
Join us for a cooking demonstration by ICA neighbor, Chef Charlie Foster of Woods Hill Table, as he walks us through preparing a spring dug parsnip hummus with foraged spring vegetables and olive oil and sea salt crackers.
Bake live with us, or simply watch along!
Ingredients are not included with a ticket to the class. The recipe, ingredient list, and Zoom link will be sent upon reservation for Talking Taste.
Woods Hill Table
Woods Hill Table is the culmination of operating owner Kristin Canty and Chef Charlie Foster’s passions: food, family farms, and sustainable sourcing. Working in tandem with The Farm at Woods Hill located in Bath, NH – and other small local purveyors, Kristin and Chef Charlie Foster focus on grass-fed proteins, raw milk cheeses and organic produce in dishes that call upon the best ecologically viable ingredients available. Through careful attention to every element of an ingredient’s journey from farm to plate, Chef Charlie Foster provides Woods Hill Table guests with food that is both flavorful and sustainable. All elements of the restaurant demonstrate the high quality that can only be achieved through complete dedication to both craft and thoughtful sourcing.
Charlie Foster
Charlie’s love affair with food began in Spain, working as a personal chef for the Guinness family. Learning to make authentic Spanish ‘tortilla’ from a woman 60 years his senior, and building a relationship with a local farmer who delivered vegetables so fresh they were still warm from the sun, Charlie learned early to focus on where the food he serves is coming from, who is preparing it, and knowing the story of each ingredient he uses.
Upon his return from Spain to Boston he was immediately hired by Chef Ken Oringer to help open the chef’s new tapas restaurant, Toro. Within a year Charlie was promoted to chef de partie in Oringer’s flagship Boston restaurant, Clio, where he worked alongside a gifted chef who has had a major influence on his culinary style.
Seeking to further refine his technique, he traveled to Europe for several months to work at Frantzen/Lindeberg in Stockholm, Sweden and In de Wulf in Dranouter, Belgium. Charlie then found himself at Daniel Boulud’s DBGB, quickly rising to the position of Executive Chef. While there, Charlie focused on the importance of merging French technique with impeccable sourcing, perfectly preparing him for the challenges of opening Woods Hill Table in Concord, Massachusetts.