Spring is a cherished time of year, marked on the farm by the arrival of fragrant apple blossoms. Our seasonal socials are a wonderful way to bring us together and enjoy delicious food sourced from the garden while soaking in the sight of a mountain orchard in full bloom. 

 

This immersive course begins with a stroll though our gardens to collect fresh ingredients while discussing how to incorporate seasonal food into our diets. Chef Charlie Ray will take you through the steps of preserving, pickling, and drying while tasting a variety of foods that she has prepared from both regional foraging and seasonal gardens. You will learn the techniques behind these preservation methods by hands-on participation and demonstrations throughout this workshop. Cookery may include compote, cordials, pickles, and mustard. We will then jar apple compote for each guest to take home with them. Before the end of the day, we will head back out to our orchard and enjoy a meal under a canopy of apple blossoms. Our picnic tables will highlight the seasonal florals and ingredients we used during the workshop as a social celebration of our region's biodiversity. 

 

Course includes: hands-on cookery session, preservation demonstrations, tastings, garden tour, a jar of apple compote to take home, and seasonal meal with wine, mocktail or cocktail using the cordial from the course. 

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MENU:

Starter- grazing boards with pickled vegetables, mustard, preserves, local bread and Swedish white chocolate oat truffles

Main- vegetarian open faced sandwich of whipped herb goat cheese with honey and apple compote or vegan open faced sandwich of whipped herb tofu with agave and apple compote

Side- from the garden spring cold salad, tbd

Dessert- vegan citrus cake with candied glazed edible flowers

Drinks- wine, cordial infused house mocktail or cocktail 

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PRICING: $75.00 per person. 

 

DATE & TIME:

Saturday, April 27, 2024

11 am to 3 pm