Cooking for a Cause
Do you love risotto, but only eat it when you go out to a restaurant, because you have heard how difficult it is cook to correctly? Shelley is going to teach you how to make classic risotto by demonstrating the basic techniques involved. She will also talk about different variations you can make from seasonal and local ingredients so that you can make a risotto for every occasion In addition, she will teach you how to use leftover risotto to make arancini, a fun and delicious side dish or snack.
Shelley Boris began her career in the food business in 1979 in NYC where she was a cheese monger. Trained as a painter, Shelley has cooked for years as a professional chef. Shelley is partner, creative director, and executive chef at Fresh Company and Dolly’s Restaurant.
Fresh Company runs the food service at the Garrison Institute and Storm King Art Center, as well as off-premise catering for private and corporate clients. Shelley is inspired by a diversity of regional cooking styles from around the world and has cooked for such personalities as the Dalai Lama and Mikhail Gorbachev.
In 2014, Shelley published Fresh Cooking: A Year of Recipes from The Garrison Institute Kitchen (Monkfish Book Publishing, 2014). A board member of Cold Spring’s Farmers’ Market, Shelley has long worked to support sustainable agriculture in the Hudson Valley. Shelley has written for publications such as The New York Times and Food & Wine, and has participated in panels at Pace University and the New York Public Library among others.
In 2018 Shelley and Kimball open Dolly’s, a café on the Hudson River overlooking West Point and the Hudson Highlands and located at the Garrison stop on the Metro North Hudson Line. Dolly’s motto: come as you are - something for everyone - serves seasonal fare in a casual, fun space with great views, great cocktails, wine, beer & soft serve!
Shelley lives in Garrison, NY with her husband. She has two sons and two border terriers.
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