Sunday June 23rd Spring Vegetables with Dustin Ronspies of Art of the Table
Dustin Ronspies was one of my most loyal customers when I was making and delivering Dinah’s Cheese. His restaurant The Art of the Table was originally the most oddly-shaped, triangular little spot in town, but with exceptional food. Later he moved up to a beautiful, roomy and quite elegant restaurant on Stone Way. Through all those years, Dinah’s Cheese was on the menu. I take this as a sign that Dustin likes excellent, local food.
Dustin’s class at the farm will be a celebration of spring vegetables . Yes, this class is three days after the first day of summer, but summer always tends to be a tad late around here so it will still be spring time in the garden. Expect some delicious food and a hands on learning experience.
Dustin will take us through turnips and radishes braised in brown butter and citrus to start with, followed by teaching us how to prepare a spring onion and garlic vichyssoise with seared spring greens. Next will be carrots grilled with a chick pea hummus and a fricassee of mushrooms, snap peas and snow peas prepared with gnocchi. The final course will be a olive oil cake served with poached spring rhubarb.
Dustin is a remarkable chef and with this menu will teach us how to make food that is both expertly crafted and also full of flavor and nuance.
Dustin Ronspies was one of my most loyal customers when I was making and delivering Dinah’s Cheese. His restaurant The Art of the Table was originally the most oddly-shaped, triangular little spot in town, but with exceptional food. Later he moved up to a beautiful, roomy and quite elegant restaurant on Stone Way. Through all those years, Dinah’s Cheese was on the menu. I take this as a sign that Dustin likes excellent, local food.
Dustin’s class at the farm will be a celebration of spring vegetables . Yes, this class is three days after the first day of summer, but summer always tends to be a tad late around here so it will still be spring time in the garden. Expect some delicious food and a hands on learning experience.
Dustin will take us through turnips and radishes braised in brown butter and citrus to start with, followed by teaching us how to prepare a spring onion and garlic vichyssoise with seared spring greens. Next will be carrots grilled with a chick pea hummus and a fricassee of mushrooms, snap peas and snow peas prepared with gnocchi. The final course will be a olive oil cake served with poached spring rhubarb.
Dustin is a remarkable chef and with this menu will teach us how to make food that is both expertly crafted and also full of flavor and nuance.
Dustin Ronspies was one of my most loyal customers when I was making and delivering Dinah’s Cheese. His restaurant The Art of the Table was originally the most oddly-shaped, triangular little spot in town, but with exceptional food. Later he moved up to a beautiful, roomy and quite elegant restaurant on Stone Way. Through all those years, Dinah’s Cheese was on the menu. I take this as a sign that Dustin likes excellent, local food.
Dustin’s class at the farm will be a celebration of spring vegetables . Yes, this class is three days after the first day of summer, but summer always tends to be a tad late around here so it will still be spring time in the garden. Expect some delicious food and a hands on learning experience.
Dustin will take us through turnips and radishes braised in brown butter and citrus to start with, followed by teaching us how to prepare a spring onion and garlic vichyssoise with seared spring greens. Next will be carrots grilled with a chick pea hummus and a fricassee of mushrooms, snap peas and snow peas prepared with gnocchi. The final course will be a olive oil cake served with poached spring rhubarb.
Dustin is a remarkable chef and with this menu will teach us how to make food that is both expertly crafted and also full of flavor and nuance.