May 18 2019

Late Spring Pasta Primavera with Brooke Vosika, Sawkill Creek

  • 6:00pm
  • 37b north front street, kingston, ny 12401

THIS WORKSHOP IS SOLD OUT.  please email kitchen@bluecashew.com to join the waiting list.

With our gardens and farm stands finally kicking into gear, it’s time to make some fresh pasta and celebrate the early joys of the growing season!  You’d be surprised how simple it is to make your own orecchiette…and once you learn from Chef Vosika, you’ll never touch the ‘dried stuff’ again.

On the menu: Stuffed Squash Blossoms with wild fennel, lemon and black pepper ricotta; Grilled Tuscan Toast with asparagus, shaved prosciutto, goat cheese and stinging nettle pesto; Hand Rolled Orecchiette with spring peas, morels and green garlic; and Basil Strawberries with limoncello sabayon. Chef Vosika will also bring along some of his Sawkill Creek Old Vine Zinfandel for us to sip as we enjoy the fabulous meal we’ve prepared together.

$95 per student includes 3hr workshop and recipes PLUS eat-what-you-make!

845 514 2300 to book or click the link to purchase tickets now.

Chef Brooke Vosika, former executive Chef of The Four Seasons, is one of the most tenured Executive Chefs, having spent over 32 years with the Four Seasons Hotels and Resorts. Chef Vosika’s career has brought him around the world and delivered awards from the prestigious Bocuse D’Or, The James Beard Foundation, The Improper Bostonian Magazine and Boston Magazine. Currently he is a consulting chef in the Berkshires, Hudson Valley and an avid wine collector and maker. He enjoys developing new culinary concepts with fresh ideas.

ID 94366189 © Catalina Zaharescu Tiensuu | Dreamstime.com