It was a lovely dinner and a chance to welcome the season. For this last supper we had the cool ladies from Kickshaw Cookery teach a class and dinner.Inspired by the newly invigorated Spring market we built a light and playful menu. We made homemade ricotta, nettle dyed gnocchi and apple galettes. I so love the sense of accomplishment and community at these dinners. For the full menu scroll down. If you're around this summer - join us for a class .
The Whole Beet
marinated beets, pickled beet stems, beet greens pesto