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Marie Rutherford is a gifted cook, and a generous spirit; the perfect combination to take us through this menu at the farm. She is committed to cooking with fire; using the wood-fired oven here, creating rich, rustic flavors with great local products. Marie spent time cooking in Normandie and Florence before returning to Seattle where she cooked for years at Le Pichet, roasting chickens with finesse. She moved on to Boat Street Cafe and later The Whale Wins, where she helped created many of the signature dishes there that we all love.
Marie has crafted a menu for this summer class that reflects who she is as a cook: seasonal, local, and simple ingredients well prepared. She is also an experienced teacher, working at The Pantry and here at the Farm for many years.
Marie has prepared a summer menu from Italy’s northeastern edge to teach us a number of cooking techniques. The first course will be a clear summer brodo with semolina dumplings & fresh herbs.
The main course will be a glazed pork roast with onions, caraway and white wine vinegar.
Marie will teach us how to properly prepare Romano beans with toasted pumpkin seed butter and fresh herbs, followed by Bitter Summer Greens with Garlic & Vinegar and late summer fruit.
For dessert we will learn to create a Peach, Lemon, Milk Custard.
Marie Rutherford is a gifted cook, and a generous spirit; the perfect combination to take us through this menu at the farm. She is committed to cooking with fire; using the wood-fired oven here, creating rich, rustic flavors with great local products. Marie spent time cooking in Normandie and Florence before returning to Seattle where she cooked for years at Le Pichet, roasting chickens with finesse. She moved on to Boat Street Cafe and later The Whale Wins, where she helped created many of the signature dishes there that we all love.
Marie has crafted a menu for this summer class that reflects who she is as a cook: seasonal, local, and simple ingredients well prepared. She is also an experienced teacher, working at The Pantry and here at the Farm for many years.
Marie has prepared a summer menu from Italy’s northeastern edge to teach us a number of cooking techniques. The first course will be a clear summer brodo with semolina dumplings & fresh herbs.
The main course will be a glazed pork roast with onions, caraway and white wine vinegar.
Marie will teach us how to properly prepare Romano beans with toasted pumpkin seed butter and fresh herbs, followed by Bitter Summer Greens with Garlic & Vinegar and late summer fruit.
For dessert we will learn to create a Peach, Lemon, Milk Custard.