After a day of work in the garden or over zoom calls, there are few things more cozy than a farmhouse style supper. A nourishing and approachable feast that doesn’t use every dish in our kitchen and often leads to lingering around the table for another glass of wine and an extra bite. Join Renee Beaudoin in getting back to the simple life while making citrus-brined roasted chicken with fresh herbs, charred onions, and homemade butter, along with buttermilk mashed parsnips with black pepper and thyme. Revel in the coming spring harvest with quick pickled radish and cucumbers along with a bright spring green salad with a tarragon vinaigrette that might just inspire you to rethink your garden planting.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. To learn more about how class will go visit our FAQ page.
There are two options for gathering ingredients for this class! You can shop for your own ingredients or we are happy to pre-measure ingredients and assemble them into a 4-serving kit. And if you like to sip wine while you cook, consider adding a lovingly paired bottle with your kit!
You can preview the ingredients and equipment needed by FOLLOWING THIS LINK. One week before class we will send out a detailed shopping list, and a few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.