It was a lovely dinner and a chance to welcome the season. For this last supper we had the cool ladies from Kickshaw Cookery teach a class and dinner.Inspired by the newly invigorated Spring market we built a light and playful menu. We made homemade ricotta, nettle dyed gnocchi and apple galettes. I so love the sense of accomplishment and community at these dinners. For the full menu scroll down. If you're around this summer - join us for a class.

Menu:

The Whole Beet marinated beets, pickled beet stems, beet greens pesto crisp Kataifi cup

Roots and Beans warm bean purée (cannellini, great northern, borlotti) , roast market carrots and parsnips, Lani’s Farm baby greens

Stinging Nettle Gnocchi with Mushroom Confit housemade ricotta broccoli rabe, pepperoncini & lemon zest sautéed ramps

Market Vegetable Contorni balsamic reduction

Seasonal Galette with Goat’s Milk Ice Cream local golden delicious apples

Photographs: Karen Mordechai