2:00 PM14:00

Dandelion & Quince (Cooking Class at the Brooklyn Kitchen)


Learn to take advantage of some of the more unusual offerings from your local farmers market with Michelle McKenzie, author of Dandelion & Quince! With these simple but special recipes, we'll create exciting dishes that are deep in flavor, satisfying, and healthy, too.

MENU: Sardine Pate with Fennel Pollen; Purslane Salad with Peaches, Feta, and Almonds; Chicken Thighs Braised with Fig Leaves, White Bean and Yogurt Puree, and Green Garlic Hot Sauce; Huckleberry Hand Pies with Whipped Creme Fraiche


DURATION: 2 hours

All students receive a coupon for 10% off all store merchandise. You can use it any time!


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6:30 PM18:30

Misunderstood Vegetables

It’s lonely being an eggplant — often neglected and misunderstood. In this class, Michelle McKenzie, vegetable cheerleader and author of Dandelion & Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs, joins us from 18 Reasons in San Francisco to show you how to love even the strangest summer vegetables and incorporate them into your repertoire. You’ll learn to make charred padron peppers with purslane and vinagered onions; watermelon with buckwheat sprouts, feta, and sumac; celery leaf salad with duck eggs and basil oil; and crispy eggplant with green chile, pickled shallots, coconut oil, and mint.


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11:00 AM11:00

Unsung Vegetables

Please join us on Sunday, August 14th for a special cooking class with San Francisco-based chef, culinary instructor and cookbook author Michelle McKenzie. Michelle will teach us to prepare a seasonal feast that celebrates the unique produce now available to us at our local grocery stores and farmers’ markets. She’ll also show us her favorite techniques, tips, and tricks that lead to more intuitive, confident and creative home cooking.

You can also purchase a signed copy of Michelle’s new cookbook, Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs, at the event.  

Our Afternoon Menu

sardine pate with fennel pollen

charred padron peppers with purslane and vinagered onions

watermelon with buckwheat sprouts, feta, and sumac

celery leaf salad with duck eggs and basil oil

crispy eggplant with green chile, pickled shallots, coconut oil, and mint


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7:00 PM19:00

Dinner Discussion: Imperfect Produce


Nobody’s perfect, including our fruits and vegetables. We come in different sizes, with bumps, lumps, and scars - yet when we look at a typical grocery store shelf, we see rows and rows of identical apples, carrots, and eggplants. The high cosmetic standards of most grocery stores mean that 1 in 5 carrots, apples, and eggplants get tossed in the compost pile - or worse, in the landfill. 

Imperfect Produce is a local produce delivery service that is working to find a home for “ugly” fruits and vegetables that farmers would otherwise toss. Customers who don’t mind a weirdly shaped lemon, a peach with a beauty mark, or an cabbage that’s a little smaller than the rest can save money while rescuing produce. 

Over the past year, Imperfect Produce has rapidly expanded their delivery program and formed a partnership with Whole Foods to offer less-than-perfectproduce in their markets. Food waste has become one the signature food issues of our time, with more attention drawn to how food is discarded at every level from farm to plate. 

Join the staff of Imperfect Produce for a delicious dinner cooked by 18 Reasons Chef Michelle McKenzie. You will learn how rescued produce can help save water, save money, and save beautiful-on-the-inside fruits and vegetables from the compost bin. 


Local greens, shaved veg, avocado puree, sorrel, pistachio

Pork shoulder, rice, toasted seeds and spices

Crispy eggplant, coconut oil, pickled shallot, chile, basil

Perfectly imperfect fruit


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3:00 PM15:00

Author Talk and Book Signing at Omnivore Books on Food

Discover new ingredients and open up a fresh culinary adventure in your kitchen. From mustard and kumquats to nettles, fava leaves, sunchokes and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities.

(I'll be bringing smoked fig leaf shortbread!)

More info here.

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6:30 PM18:30

Dandelion & Quince Launch Party

Join us as we celebrate the release of Michelle's cookbook, Dandelion & Quince! Anyone who’s taken a class with Michelle knows how she loves to seek out the most exciting and unusual produce of the season and to make sure these unsung fruits and vegetables get their well-deserved turn in the spotlight. Now you can enjoy her recipes, stories, and passion for beautiful and delicious plants in your own home kitchen. Come get your copy (and get it signed!) and hang out with the 18 Reasons crew for a special one-night-only celebration. 

We will be serving up a menu of recipes from the book, craft beer, amazing wine, cheese, charcuterie, and Tartine bread; prices range from $3-$20. For those of you missing our 18th Hour wine bar, this is your chance to relive the glory days! 

Registration is optional for this event! Feel free to just drop in anytime.


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4:00 PM16:00

The Modern Breakfast

A hands-on cooking class culminating in a meal served with wine and beer. Everyone does all the recipes!

In many home kitchens, breakfast is either ignored or commonplace. Yet Michelle McKenzie believes it -- as one of the first acts of our day -- should be something wholly satisfying and inspiring. 

The Modern Breakfast is a gesture of both self-care and exploration. It pulls on the early-morning traditions of many cuisines while adhering to the American values of health, beauty, and efficiency. It is creative yet familiar; and simple, yet special. 


A very green smoothie: kale, avocado, date, almond, coconut, hemp
Sprout salad, chorizo vinaigrette, warm corn tortillas
Moroccan poached eggs with homemade harissa and crispy chickpeas (that's three recipes in one dish)
Kedgeree -- a great British breakfast of basmati rice, smoked fish, homemade curry powder, cilantro
Korean "stonepot" of fried barley, crispy maitake, shaved vegetables, duck eggs, torn nori
Toasted Quinoa with shio koji pickled vegetables, avocado and herbs


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6:00 PM18:00

Big Food on a Small Budget

This class is a mix of hands-on cooking and demonstration; it culminates in dinner served with wine and beer.

When you have a small budget for both money and time, you can still create food that is big on both flavor and nutrition. Michelle McKenzie is excited to show you how to start with a big batch of something delicious -- a pot of lentils, a roasted chicken, a pan of steamed beets -- and stretch it across the week's meals. 


a pan of roasted cabbage

Cabbage pancakes with chickpea flour, coconut oil, fried mustard seeds
Chicken with cabbage and herb jam, preserved lemon, chile
Baked farro pasta
Pork fat fried rice, cabbage, quick-pickled cucumber


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6:00 PM18:00

Surprising Sides for the Holiday Season

A hands-on cooking class culminating in dinner served with wine.

Move over, mashed potatoes! Join Michelle McKenzie as she explores some of winter's most exciting produce. These recipes are delicious on their own, and are the perfect sides for the celebratory meals of the holiday season:


Caramelized cauliflower, chicories, crispy speck
Escarole with persimmon, fennel, walnut
Root vegetable rosti
Salt-baked sweet potato with pickled shallot, green chile, cilantro, mint
Six citrus rice salad with peanuts and fish sauce

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