Hello friends!

Spring feels like it is finally finally here ** frantically knocks on all the wood** and I couldn’t be happier.

It’s one of my favorite produce seasons, especially since it all feels so fleeting. If you can, get yourself to your local farmers market and get some of these fresh, vibrate veggies before they are gone.

All radishes, but especially French breakfast radishes

Asparagus

Peas & pea shoots

Green garlic and ramps (if foraged sustainably)

Fava beans

Rhubarb

Strawberries

Artichokes

I can’t really call this a recipe but an idea of one:

The magic of most spring produce is that they don’t need much to make them sing. One of my favorite things to do os quickly blanch snap peas, and asparagus. Add thinly slice radishes, and squeeze some lemon juice, olive oil, and maldon salt on top. Add a big ball of burrata and eat with your favorite bread, ideally from your favorite local baker, like Downtime Bakery.

Speaking of embracing and celebrating all fleeting spring vibes, I’m very excited to announce that I’ll be doing a spring celebration cooking class & dinner in collaboration with the brilliantly talented folks at Experience Chartreuse and Citrine Tablescapes next Friday 4/17 with two seatings, one at 5:30 pm and one at 8:30 pm.

don’t you want to learn to make this stunning pasta dish, surrounded by immaculate spring vibes & wonderful community??

What to expect:
🍽️ A 3-course seasonal dinner
🍝 A hands-on pasta experience
🍷 BYOB: bring your favorite bottle (or two)
✨ A night to connect with community

Menu highlights:
🥂 Radish butter & garlic scape focaccia + NA berry lavender fizz
🥗 Herby baby gem salad with preserved lemon and leek vinaigrette
🍝 Handmade cavatelli with miso butter & asparagus
🍓 Strawberry rhubarb pavlova

Come hungry, come inspired, and come ready to experience the season in full bloom. Tickets must be purchased in advanced here.