Spring vegetables are fresh, bright, and obviously verdant. As we waited all winter for green produce, the simplicity of spring vegetables can be hard to creatively re-invent while we anticipate the bold flavors of summer ahead. That is especially true in the Hudson Valley where late May can start to feel like summer but given our long winters, it takes time for local produce to catch up. Pastas are an inventive and satisfying way to weave spring vegetables into your cooking. In this demonstration class Chef Molly will inspire you to create meals that always suit the season. Class Menu (actual dishes will depend on market availability) Asparagus and preserved lemon with linguini Stuffed Ravioli with nettle and ricotta A spring salad A simple crostata for dessert This demonstration class (plus lunch) is limited to ten people CLICK HERE TO RESERVE A SPOT About Molly: Molly Levine is a chef, restaurant consultant, event curator, and local food advocate. Her formative years working at Alice Water’s seminal farm-to table restaurant Chez Panisse, in Berkeley, CA defined her unwavering principles in seasonality, locality, and sustainability and formed the backbone of her culinary style. She is the owner of Westerly Canteen, a “sort of restaurant” house in a 1971 airstream in the Hudson Valley. Cancellation policy: We do not offer refunds on purchased tickets. Cooking class attendees receive 10% discount on kitchenware and cookbook purchases on class day. HGS Home Chef is a member of TheWorkshopExperience.org, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale, NY – at the crossroads of the Hudson Valley and Berkshires.
