Overview
BRING ON SPRING: ALL THINGS GREEN
Wednesday, April 30 - 6:00 -9:00 PM
Think bright, and green and fresh! We wrote this menu to specifically highlight some of our absolute favorite produce that will just be coming in with the change in spring garden. Stepping away from rich sauces and braised meats for something lighter, brighter and equally nourishing. This is going to be one you won’t want to miss!
MENU
- Spring Pea and Mint Arancini
- Dilly Haricots Vert with Cashew Cream
- Brined Pork Tenderloin with Sauce Verte
- Shaved Spring Vegetable and Apple Salad with Ginger Dijon Dressing
- Carrot Cake
Highlights
YOU WILL LEARN
- How to make a creamy vegan condiment with cashews
- How to brine pork
- The best use for leftover risotto
- You will be greeted with a welcome beverage and snacks will be provided.
- Classes culminate in a family style meal around our barn wood tables towards the end of class.
- You’ll have access to a packet of recipes from the class so you can repeat them at home.
Location
The Kitchen at Middleground Farms