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Friday, April 17, 7pm: Vegetarian Springtime Supper with Becca O’Brien of Two Birds Catering and Canning
Friday, April 17, 7pm: Vegetarian Springtime Supper with Becca O’Brien of Two Birds Catering and Canning


 
Price $165.00

Seats Remaining:SOLD OUT
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Description
 
With spring’s fresh produce, the options (and flavors) are endless, but you don’t have to necessarily be a vegetarian to celebrate the bounty of spring. So come one, come all to Becca O’Brien’s April appearance at COOK, where she will prepare a seasonal, vegetarian feast of creamy potato and leek soup with smoked tempeh, peas and charred spring onion; mushroom and leek stuffed artichoke with ricotta and herb butter; spring greens salad with warm sherry vinaigrette, deviled quail eggs, coconut bacon; BBQ black bean burger with radish slaw, roasted potatoes and chili garlic greens; and ricotta pie with lemon curd and berry coulis. Becca O’Brien got her start in the kitchen as a child thanks to her grandmother’s Sunday spaghetti dinners, her mom's love of baking and her dad's adventurous cooking. Chef Becca has been cooking professionally, and working in restaurants for over 15 years now. And though she spent time at Stephen Starr steakhouse, Barclay Prime, she takes vegetable-forward cooking very seriously. Recipes will be provided.