CANTON -- Food writer and avid cook Paul Graham is offering a class on how to cook with buckwheat flour on Monday, March 16 from 6-8 p.m. in the Harvest Kitchen at the Extension Learning Farm (2043 State Highway 68 in Canton).

It’s the second class in a three class series: A World of Gluten Free Flavor.

Graham was diagnosed with Celiac’s Disease at the age of 36. An enthusiastic home cook, he dove into the world of gluten-free cooking, turning an eye to natural and historical alternatives to wheat, including chickpea, corn, and buckwheat flours.

The buckwheat class will cover traditional French buckwheat crepes, Russian blinis, and a leavened buckwheat cake. Participants will cook and sample the dishes, and go home with the recipes and a new understanding of buckwheat.

The class is open to all: from home cooks looking to expand their culinary know-how to those with celiac’s disease or wheat allergies.

The class will feature multiple ingredients sourced from North Country producers, and the series is just one of many in our Celebrating Local Food: A Culinary Series, which runs through 2021. It aims to teach seasonal eating skills and techniques for home cooks to build confidence in the kitchen.

Cooking classes at the Harvest Kitchen are fun and interactive, and held in a supportive learning environment. Class sizes are limited so that all attendees can participate. Each class is $20 and pre-registration is required. To find additional information about a workshop or reserve your spot, visit http://stlawrence.cce.cornell.edu/ or contact Extension at (315) 379-9192, ext. 240 or harvestkitchen@cornell.edu.

Join the Extension mailing list to hear of new class offerings or follow the Kitchen on Facebook @HarvestKitchenSLC. Celebrating Local Food: A Culinary Series has been made possible with funding from the Alcoa Foundation.