After eating roots all winter & greens all spring, I’m ready to create amazing food with the fruits of summer.
Think leek-roasted romanesca with smoked caper berries.
Wild porcini, lovage, ciopinni tamale, with a sandra rose cherry-pascilla negro pepper mole roja and a sea bean-fennel salad finished with a black lemon tequilla gastrique.
Elderflower-blueberry tort with a hazelnut brittle crust and a wild ginger-goat milk creme fraiche.
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.

Register Here!