The Edible Workshop

Join chef John McReynolds for a culinary exploration of Stone Edge Farm in a series of hands-on classes that begin in the magnificent gardens and end sitting under the oak tree enjoying your creations. Participants will listen to gardener, Lena Hahn-Schuman as she shares her philosophy of organic and natural gardening as well as some practical advice on how to grow the best vegetables. Lena will also demonstrate the proper method of harvesting and washing the produce. With full baskets, you will head over to the Malbec Kitchen and begin preparation of the seasonal menu created for the day. John will provide recipes to work from, but there will also be room for some experimentation and creativity. The class ends at the communal table under the shade of an old oak tree with everyone sharing their creations along with a few surprises from the chef and all of the Stone Edge wines to savor. Class size will be limited to 8 participants and cost is $125 per class or $350 for all three classes.

 

Session 1: Exploration of spring
May 18, 2011

Spring is truly the season of all things green and we will be on the lookout for fava beans, green garlic and onions, and tender baby greens and lettuces. Menu will include fava bean hummus, green garlic and spinach risotto, grilled spring lamb, carrot, mint, and radish salad and fresh strawberries from the garden for dessert.

Session 2: Stirrings of summer
June 22, 2011

Before summer is full blown we have the first signs of squash blossoms, baby zucchini, and heirloom potatoes, garlic, arugula, and baby lettuces. Menu will include grilled wild salmon; goat cheese stuffed squash blossoms, roasted whole garlic, zucchini gratin, arugula and Parmesan salad, and apricot crisp with olive oil ice cream.

Session 3:Peak of Summer

July 20, 2011

Summer’s full bounty is upon us: heirloom tomatoes, summer squashes, eggplants, carrots, little gem lettuce, figs, onions, la ratte potatoes, peppers, berries, leeks, and corn.
In this class we try to keep up with the garden, so if there is a master class, this is it. We will focus on cooking outside on the grill and transforming all the vegetables into a feast in the vineyard. We will prepare free range chicken from nearby Fowler Creek Farm and grill flatbread with figs and goat cheese.

Space is very limited! To reserve call (707) 935-6520 and leave a message.

 

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