YUMA — Chef Hosea Rosenberg of Boulder, Colo., will be the headline chef for Yuma Lettuce Days, scheduled Feb. 28-March 1, 2015 at the University of Arizona’s Yuma Agricultural Center. Naturally, that poses the question: Is he really going to cook lettuce?
The obvious answer is: No. Lettuce is one of the very few uncookable vegetables. Those who try discover it doesn’t hold up well under heat and also doesn’t taste very good. So Rosenberg will be preparing some of the other culinary delights he features in his Blackbelly Market, a venture that utilizes farm-focused foods in a restaurant, butcher shop, and deli counter.
At Lettuce Days, he will do two live cooking demonstrations each day, but none of them will include lettuce as a main (cooked) ingredient.
So don’t worry about getting exposed to fried lettuce, boiled lettuce or baked lettuce. Rosenberg knows what he’s doing — he has been named Best Chef at the Denver International Wine Festival, guest chef at the James Beard House, and seven-time winner of the Flatiron Chef Competition.
For details, visit Yuma Lettuce Days.