Sunday May 18th Spring Vegetables with Chef Dustin Ronspies
Dustin Ronspies’ 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. After many years of service, Dustin has sold his restaurant and is now doing free lance work. I am thrilled that he can come out to the farm this summer to teach a class before he leaves Seattle for new projects.
For this early summer menu, Dustin has crafted a very vegetable focused luncheon. The first course will be a spring pea & garlic cream soup; bright, fresh and full of flavor.
The second course will be a salad of asparagus, spring lettuces, shaved turnip & radish, chopped egg, rhubarb vinaigrette.
The main course that Dustin will teach us how to prepare is a fricassee of morel mushrooms, roasted spring onion, parmesan polenta with a port wine reduction.
And to finish up the afternoon we will all learn how to prepare a macerated strawberry, orange-scented shortcake, with black pepper crema and fresh tarragon.
If you want to learn to cook vegetarian food with skill and elegance this class is essential. Dustin is very talented at creating beautiful vegetable dishes.
Dustin Ronspies’ 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. After many years of service, Dustin has sold his restaurant and is now doing free lance work. I am thrilled that he can come out to the farm this summer to teach a class before he leaves Seattle for new projects.
For this early summer menu, Dustin has crafted a very vegetable focused luncheon. The first course will be a spring pea & garlic cream soup; bright, fresh and full of flavor.
The second course will be a salad of asparagus, spring lettuces, shaved turnip & radish, chopped egg, rhubarb vinaigrette.
The main course that Dustin will teach us how to prepare is a fricassee of morel mushrooms, roasted spring onion, parmesan polenta with a port wine reduction.
And to finish up the afternoon we will all learn how to prepare a macerated strawberry, orange-scented shortcake, with black pepper crema and fresh tarragon.
If you want to learn to cook vegetarian food with skill and elegance this class is essential. Dustin is very talented at creating beautiful vegetable dishes.
Dustin Ronspies’ 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. After many years of service, Dustin has sold his restaurant and is now doing free lance work. I am thrilled that he can come out to the farm this summer to teach a class before he leaves Seattle for new projects.
For this early summer menu, Dustin has crafted a very vegetable focused luncheon. The first course will be a spring pea & garlic cream soup; bright, fresh and full of flavor.
The second course will be a salad of asparagus, spring lettuces, shaved turnip & radish, chopped egg, rhubarb vinaigrette.
The main course that Dustin will teach us how to prepare is a fricassee of morel mushrooms, roasted spring onion, parmesan polenta with a port wine reduction.
And to finish up the afternoon we will all learn how to prepare a macerated strawberry, orange-scented shortcake, with black pepper crema and fresh tarragon.
If you want to learn to cook vegetarian food with skill and elegance this class is essential. Dustin is very talented at creating beautiful vegetable dishes.