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