Rites of Spring: Salads - In Person
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.
Who doesn’t love salad!? It’s gorgeous. It’s convivial. It’s really just a celebration on your plate. A good salad often is simply a mix of textures and flavors: creamy, crisp, herby, lemony, tender, rich and/or pungent.
A salad is one of the best ways to tip one’s hat to the new produce of spring. After the torpor of winter comes light, fresh greens and vibrant, pungent herbs. In this class we will celebrate both the simple and the elevated.
MENU
Fava, Fennel & Red Onion with Yogurt, Sumac & Mint Dressing
Massaged Lacinato Kale Salad & Chickpea Croutons with Fresh Herb Ranch Dressing
Quail Eggs and New Potatoes with Leek Pesto
Steamed Asparagus with Ramp Butter
Strawberry & Mint Salad with Balsamic Reduction
Please note that the class menu will shift based on the availability of ingredients.
This menu contains the following common allergens: Egg, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
Let’s Cook Together!
Marie Brennan graduated from the University of Wisconsin with a degree in Dietetics. An avid traveler, she has explored and nurtured her love of food while on the road. Marie's travels have taken her to study cheese-making in Tasmania, raw food in Western Australia, tea and fermented foods in the mountains of Korea and Ayurvedic cuisine and herbology in Kerala. She moved back to the USA to attend a holistic culinary arts school in Berkeley, where she also worked and taught at for several years. Marie presently lives in the Bay Area and works as an educator, private chef and culinary consultant. You can find her at www.hedonistinmoderation.com and follow her IG @hedonistinmoderation
