Spring Ramps and Stinging Nettles, with Chad Robertson

As spring slowly emerges Chad Robertson will teach how to take advantage of the first edible greens which can be foraged in our local forests and fields – Ramps & Stinging Nettles. Chad will keep things simple and focus on the beauty of these two spring flavors while sharing the history of them in Italian cooking.

For the ramps, Chad will demonstrate how to make delicious and oh-so-versatile ramp butter and ramp pesto. Then he’ll show how to use ramp butter to create a beautiful roast pork loin. Then for the stinging nettles, he will share how to make a traditional cheese and stinging nettle ravioli. Join Chad Robertson in our Hudson Valley-Berkshire kitchen for beautiful early spring flavors realized in Italian cooking. After the class we will eat together!

Menu to include:

• Cheese and Stinging Nettle Ravioli
• Pork Loin with Ramp Butter

This demonstration class is limited to 12 people.

About Chad:

Chad Robertson is a Berkshires native, who after living in New York City for some years moved back to the Berkshires to foster a deeper connection with himself. Being back in the Berkshires has helped him understand the deeper wisdom held in Italian food traditions. Moving in concert with the seasons and eating what is available from the natural world around us speaks to a part of us that knows that we are a part of the world, not just masters of it.

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However, children over 9 are welcome to attend with an accompanying adult.