Sunday August 31st A Northern Italian Menu with Marie Rutherford
Marie Rutherford is a gifted cook, and a generous spirit; the perfect combination to take us through this menu at the farm. She is committed to cooking with fire; using the wood-fired oven here, creating rich, rustic flavors with great local products. Marie spent time cooking in Normandie and Florence before returning to Seattle where she cooked for years at Le Pichet, roasting chickens with finesse. She moved on to Boat Street Cafe and later The Whale Wins, where she helped created many of the signature dishes there that we all love.
For this summer class, Marie will be teaching a Northern Italian menu, starting with a focaccia bread with onion, cheese and sage. She will also be taking us through how to prepare a stuffed beef brisket; slicing the brisket, pounding it out flat and then filling it with roasted vegetables, rolled and tied and roasted in the oven.
The third course will be a cundigiun alla Genovese, a farmer’s salad of prepared vegetables with basil. For a pasta course, Marie will be teaching us the secrets of making trofie pasta and serving it with the classic ingredient of Genoa: pesto.
To finish up the afternoon will be a coffee semifreddo, perfect for we can hope will be a beautiful, hot August weekend.
Marie Rutherford is a gifted cook, and a generous spirit; the perfect combination to take us through this menu at the farm. She is committed to cooking with fire; using the wood-fired oven here, creating rich, rustic flavors with great local products. Marie spent time cooking in Normandie and Florence before returning to Seattle where she cooked for years at Le Pichet, roasting chickens with finesse. She moved on to Boat Street Cafe and later The Whale Wins, where she helped created many of the signature dishes there that we all love.
For this summer class, Marie will be teaching a Northern Italian menu, starting with a focaccia bread with onion, cheese and sage. She will also be taking us through how to prepare a stuffed beef brisket; slicing the brisket, pounding it out flat and then filling it with roasted vegetables, rolled and tied and roasted in the oven.
The third course will be a cundigiun alla Genovese, a farmer’s salad of prepared vegetables with basil. For a pasta course, Marie will be teaching us the secrets of making trofie pasta and serving it with the classic ingredient of Genoa: pesto.
To finish up the afternoon will be a coffee semifreddo, perfect for we can hope will be a beautiful, hot August weekend.
Marie Rutherford is a gifted cook, and a generous spirit; the perfect combination to take us through this menu at the farm. She is committed to cooking with fire; using the wood-fired oven here, creating rich, rustic flavors with great local products. Marie spent time cooking in Normandie and Florence before returning to Seattle where she cooked for years at Le Pichet, roasting chickens with finesse. She moved on to Boat Street Cafe and later The Whale Wins, where she helped created many of the signature dishes there that we all love.
For this summer class, Marie will be teaching a Northern Italian menu, starting with a focaccia bread with onion, cheese and sage. She will also be taking us through how to prepare a stuffed beef brisket; slicing the brisket, pounding it out flat and then filling it with roasted vegetables, rolled and tied and roasted in the oven.
The third course will be a cundigiun alla Genovese, a farmer’s salad of prepared vegetables with basil. For a pasta course, Marie will be teaching us the secrets of making trofie pasta and serving it with the classic ingredient of Genoa: pesto.
To finish up the afternoon will be a coffee semifreddo, perfect for we can hope will be a beautiful, hot August weekend.