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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 spring 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 spring menu from Italy’s northeastern edge to teach us a number of cooking techniques. The first course will be a Clear Spring Brodo with Semolina Dumplings & Herbs.
The main course will be a Pork Braised with Spring Onions, Caraway & White Wine Vinegar.
Marie will teach us how to properly prepare Asparagus with Toasted Seed Butter & Herbs, followed by Bitter Spring Greens with Garlic & Vinegar.
For dessert we will learn to create a Strawberry, 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 spring 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 spring menu from Italy’s northeastern edge to teach us a number of cooking techniques. The first course will be a Clear Spring Brodo with Semolina Dumplings & Herbs.
The main course will be a Pork Braised with Spring Onions, Caraway & White Wine Vinegar.
Marie will teach us how to properly prepare Asparagus with Toasted Seed Butter & Herbs, followed by Bitter Spring Greens with Garlic & Vinegar.
For dessert we will learn to create a Strawberry, Lemon Milk Custard.