18 Reasons: Summer Solstice: A Seasonal Vegetarian Feast

Summer is officially upon us! Tomatoes are ripening, cherries and apricots grace the farmers market with their intoxicating juiciness, peppers and corn are on the horizon. As we bid farewell to rainy days, peas and green garlic and welcome in this next season of warmth and abundance, it seems only fitting to mark the occasion with a decadent feast!

Chef Gracie relishes these seasonal check points as a time to take pause and observe the way the produce, the light and the energy of the people around her shifts. If you’re looking for a similar pause in your busy world and a way to touch base with your community and some gorgeous local ingredients, come on in and join us!

During this class students will learn to make fresh pasta, they will whip up a shockingly easy and flavorful ice cream, get their hands on fresh elderflower blossoms, and let good, well sourced, simple ingredients shine! It’s the longest day of the year so let’s soak it up and bask in its light and abundance.

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Elderflower Apricot Spritz with Sparkling Wine (N/A option available!)

Early Stone Fruit Salad with Sambal Shallot Dressing, Cilantro, Crispy Fried Shallot and Lime

Seared and Raw Summer Squash with Seared Haloumi and Zhoug

Fresh Pappardelle with Cherry Tomatoes and Basil Parmesan Creme Fraiche

Farm Fresh Mint Ice Cream with Macerated Fresh Cherries and Chocolate Fudge