Sunday June 23rd Spring Vegetables with Dustin Ronspies of Art of the Table

Dustin Ronspies was one of my most loyal customers when I was making and delivering Dinah’s Cheese. His restaurant The Art of the Table was originally the most oddly-shaped, triangular little spot in town, but with exceptional food. Later he moved up to a beautiful, roomy and quite elegant restaurant on Stone Way. Through all those years, Dinah’s Cheese was on the menu. I take this as a sign that Dustin likes excellent, local food.

Dustin’s class at the farm will be a celebration of spring vegetables . Yes, this class is three days after the first day of summer, but summer always tends to be a tad late around here so it will still be spring time in the garden. Expect some delicious food and a hands on learning experience.

Dustin will take us through turnips and radishes braised in brown butter and citrus to start with, followed by teaching us how to prepare a spring onion and garlic vichyssoise with seared spring greens. Next will be carrots grilled with a chick pea hummus and a fricassee of mushrooms, snap peas and snow peas prepared with gnocchi. The final course will be a olive oil cake served with poached spring rhubarb.

Dustin is a remarkable chef and with this menu will teach us how to make food that is both expertly crafted and also full of flavor and nuance.