Good cooking has nothing to do with fancy equipment, complicated recipes, or hard-to-find ingredients. It’s about instinct, technique, and freshness. Annemarie Ahearn, who has been teaching at her cooking school, Salt Water Farm in Maine for over a decade, is stopping by the Pantry to teach a few recipes from her new book Modern Country Cooking. On the menu: lemon and herb focaccia with homemade seasoned butter; farro, asparagus, and arugula with herbed buttermilk dressing; cast iron chicken thighs with leeks, mushrooms, and cream; and rhubarb and rye cake with vanilla custard. This class includes a signed copy of Modern Country Cooking!
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