A Taste of Spring Cooking Class

Indulge your senses in a culinary journey celebrating the vibrant and refreshing flavors of spring with our hands-on cooking class. Join us for an immersive experience where you'll learn to craft a delightful three-course menu that captures the essence of the season. Throughout the class, Chef Jennie Gaffney will guide you through each step, offering valuable tips and techniques to enhance your culinary skills. Come together with fellow food enthusiasts in a welcoming and engaging environment, where you'll not only savor the delicious fruits of your labor but also take home newfound skills and inspiration to recreate these springtime delights in your own kitchen. Join us for an unforgettable experience that celebrates the joys of cooking and the flavors of the season!

Menu: 

Mushroom toasts

Embark on a journey of earthy flavors with our Mushroom Toasts. Delight in the rich umami taste of sautéed mushrooms, expertly seasoned and served atop crusty artisanal bread. These delectable toasts are a tantalizing appetizer that will leave you craving for more.

Chilled Spring Pea Soup with Toasted Pine Nuts, Crispy Prosciutto, Crème de Brie, Pea Tendrils:

Kickstart the class with a velvety Chilled Spring Pea Soup that embodies the essence of the season. Learn the art of balancing flavors as you infuse the soup with the natural sweetness of peas, complemented by the nuttiness of toasted pine nuts and the savory crunch of crispy prosciutto. Elevate the dish with the luxurious touch of Crème de Brie, adding a creamy richness that harmonizes all the elements. Garnish with delicate pea tendrils for a visual and flavorful flourish.

Roasted Garlic-Almond Butter Chicken:Immerse yourself in the world of savory excellence with our Roasted Garlic-Almond Butter Chicken. Discover the secrets to creating succulent, perfectly roasted chicken infused with the robust flavors of roasted garlic and almond butter. As you master the art of seasoning and roasting, you'll unlock the key to a dish that is both comforting and sophisticated. This main course is a celebration of textures and tastes that will leave your taste buds dancing with delight.

Apricot and Rhubarb Compote Tartlet:Cap off the culinary adventure by creating a show-stopping Apricot and Rhubarb Compote Tartlet. Dive into the intricacies of crafting a buttery and flaky tart crust, then fill it with a luscious compote of apricots and rhubarb. Learn the techniques of balancing sweetness and tartness, creating a dessert that is both visually stunning and a delight to the palate. This tartlet is the perfect sweet note to end your spring-inspired feast.

*This class is BYOB and guests over the age of 21 are invited to bring their drink of choice to enjoy during the class. 

Chef Jennie is a locally based Hudson Valley Chef that focuses on both the health benefits and mouthwatering reasons for getting back to real food! She grew up in a household with mainly processed food, so her schooling at both Le Cordon Bleu and The Institute for Integrative Nutrition really fueled her passion for real ingredient cooking. With so many delicious options in our area to eat farm-fresh, she loves taking advantage of what the current season has to offer. She takes immense amounts of pride in her attention to detail and genuinely loves expanding what she does for a living as a craft.