Early Spring Favorites from The Broad Fork Simple Abundance Class
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Chef Hugh Acheson Chef Hugh Acheson is always thinking seasonally, so it’s no surprise that tonight’s menu highlights some of his early Spring favorite ingredients – carrots, radishes, lamb; English peas – and recipes from his latest cookbook The Broad Fork: Carrot Soup with Brown Butter, Pecans, and Yogurt; Lamb Meatballs with Kale, Cumin Yogurt, and Rice; Poached Shrimp over Radishes with Salsa Verde; and Braised Veal Cheeks with Crushed Peas and Green Garlic Gremolata. Evening includes wine tastings and a chance to win tasty door prizes. Date:
Monday, March 21, 2016
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