EXCERPT: After months of squash and kale, it is so inspiring to see new things coming out of the gardens in spring!? If you are trying to incorporate more vegetables or feel like you need veggie inspiration, this class is for you!
The crisp vegetables of Spring!
Plant Based Meals: Thankful for Spring!
Come enjoy spring from the garden at The Kitchen!
After months of squash and kale, it is so inspiring to see new things coming out of the gardens in spring!? If you are trying to incorporate more vegetables or feel like you need veggie inspiration, this class is for you!
The recipes you’ll learn will be technique-driven, meaning you’ll be able to apply what you learn to make many variations to last throughout the season. Each item could be a vegetarian meal in itself, or be a fantastic accompaniment to your favorite meat.
Enjoy a glass of wine or beer upon arrival and another with dinner! All non-alcoholic beverages are also included.
You Will Learn
- Crispy, crosshatched mushroom steaks
- Pasta making
- Working with delicate flavors like lavender
Instructors
- Chef Kate
- Chef Jeremiah
On the Menu
~ charred king oyster mushroom steaks with pesto and almond aillade
~ charred radish salad with lemon cashew cream
~ asparagus carbonara with fresh fettuccine
~ strawberry lavender drop biscuit cobbler with burnt honey cream