When I think of Spring, I think stinging nettles, fiddle head ferns, watercress, miner’s lettuce, spruce tips, & licorice root. Come learn techniques to make these wild edibles into culinary master pieces!
Think stinging nettle spatzel, smoked roasted garlic with a toasted fennel-saffron- tomato sauce.
Black cardamom pickled fiddlehead fern with sesame wilted watercress & candied pumpkin seeds.
Cashew cheese-urfa biber purple polenta with miner’s lettuce & a black lemon-licorice root gastrique finished with sunchoke chips.
Spruce tip-coconut ice cream with pine needle sea salt & preserved lemon brittle.
Or something like that!!
We'll also learn how to balance flavors with ease and grace. You'll learn how to make dishes with bold flavors and pleasing textures that excite meat eaters, vegans, gluten free, dairy free, and people with sensitive diets. This class is both lecture and experiential. Come hungry and bring your questions.
Want a full weekend of food & drink? Have dinner at Mana on Sat. March 18th, and get $25 off dinner for each person attending the cooking class.