The promise of longer days, the dreams of warm sunshine, but enough rain to keep some days dedicated to being in the kitchen…spring is still upon us in the Pacific Northwest! You’ll learn some elevated cooking techniques that celebrate the bounty beginning to come up in our gardens. We’ll be roasting fresh spring vegetables, learning to work with foraged ingredients, chopping an umami topping for simmered clams, frying up sweet-tart rhubarb, and perfecting our sous-vide technique! Class culminates in a delicious meal served family style around our beautiful barn wood tables.
On the menu . . . clams on toast with pancetta-fennel sofrito ~ roasted radishes with burrata and garden pesto ~ sous-vide buttermilk-marinated lamb chops with ramp butter ~ rhubarb ricotta fritters
Enjoy a glass of wine or beer upon arrival and another with dinner! All non-alcoholic beverages are also included!