EXAMPLE OF MENU

(subject to change)

SPRING MENU INSPIRATION

Smoked Rhubarb Daiquiri with Spruce Tip Sugar

Drifter’s Fish Smoked Salmon Rillettes,

housemade digestive biscuits

Charcuterie Board featuring Salt Blade Meats,

Charred Ramp butter with Plane Bread

English peas and their vines, soft herbs and

wild greens, pecorino

Ember Roasted potatoes with Nettle Creme Fraiche

Vanilla Bean Pot du Creme, Roasted Rhubarb,

Dandelion Shortbread

(Note: Subject to change. Actual menu determined by

what's seasonally offered and Ashley's inspiration!)

WHAT & WHY

SPRING EDITION

Catered to the beginner or skilled at home cook interested in expanding their understanding of our relationship with food, and how to elevate their everyday cooking experience by making the most out of the season.

Ashley Rodriguez shows easy tutorial/technique/ ideas for elevating your Spring menus with inspiration from the season and PNW treasures that will elevate your cooking experience.

The workshop will celebrate the best of the season, and teach food foraging opportunities from your own back yard. Additionally, learn the pro-tips and elements for assembling a beautiful charcuterie board. This workshop provides you elevated and approachable menu items for your own Spring entertaining.

Expect cooking tips, hands on learning, and plenty of mouth watering tastings.

Guests watch demonstration for exclusive recipes and taste throughout the process.

Check in, mingle, learn, and feast around a table. Class is a 1.5 hour session of teaching and demonstration, followed by family style meal.

The table will be set for a special evening, full of special people coming together to celebrate the best of the season. Join us!

In order to maximize individual learning time, we are keeping workshop to boutique size.

Limited Seating