T h e R o o s t e r & T h e C a r r o t
C o o k i n g S t u d i o
by Chef Kelly Unger
farm to table cooking classes
supporting local farms + connecting with ingredients
Thu, May 13|
The Rooster & The Carrot Cooking Studio
Savor Spring - Fresh Cheese, Asparagus, Strawberries & Rhubarb
Fresh Cheese making, Strawberry Basil Smash Cocktail, Appetizer with fresh cheese and herb-roasted cherry tomatoes, pasta with fresh cheese, sauteed asparagus, and strawberry rhubarb Coulis with butter cookies for dessert. Demonstration class.
Time & Location
May 13, 2021, 6:00 PM
The Rooster & The Carrot Cooking Studio, 4230 Wismer Rd, Doylestown, PA 18902, USA
About the event
We’ll celebrate the peak of Spring in Bucks County with this delicious menu. We’ll begin by making some fresh cheese! I’ll take the scary out of the process so you can impress your friends and family. We’ll enjoy our cheese first as an appetizer with herb-roasted cherry tomatoes and an olive oil drizzle on Nord sourdough baguette. Then, we’ll make a Strawberry Basil Smash with a cucumber rose garnish, that works equally well as a cocktail or mocktail. While I’m working with the cheese, you’ll make your own cucumber rose! Our main dish will be pasta with our fresh cheese, more cheese (Romano for balance), sauteed asparagus, spinach, and chives. And since you were wondering what to do with rhubarb, our dessert will be a Rhubarb & Strawberry Coulis served with my grandmother’s Butter Cookies.
Savor Spring - Fresh Cheese
Fresh cheese, appetizer, cocktail, pasta, dessert. Demonstration class. Masks must be worn in the cooking studio.