About this event
The Mediterranean is here! Enjoy a beautiful evening cooking here at the farm with Chef Hollie Greene:
- Learn a quick and easy method to create creamy, tender Greek cheese made from spring sheep and goat milk. Top it off with a drizzle of local honey and call it dessert!
- Waste not, want not! Never throw out that leftover whey. We'll utilize it to make a creamy risotto with spring vegetables.
- Can you smell that tender lamb shank braising in an herbed broth? Embrace the low and slow method of cooking with lower grade meats to make a tantalizing center piece that works on a budget.
- For gardeners... don't throw out those pesky wild spring greens. Learn which ones are edible and steam them and toss them in a Greek lemon vinaigrette and eat "Horta" like Greeks have done for centuries!
Enjoy a wonderful feast, paired with wine... looking forward to seeing you here at the lovely, historic Duveneck House.