April 7, 2013
5:00 pm - 9:00 pm
Asparagus is one of my favorites, for me it is a true symbol that spring has arrived. I like everything about it except that it makes your pee smell funky (don’t worry, this only lasts a few hours). You can apply so many different cooking techniques to asparagus to transform it into something unique and special each time. Asparagus pairs beautifully with eggs, a wide variety of herbs, lemon, potatoes, cheeses and mushrooms. Is there any better mushroom then the morel, another ingredient that epitomizes the spring bounty. I used to forage for morels in the Sierra foothills each spring once the snow had melted. Eating a fresh morel cooked in a little butter is perfection. Wait until you taste them paired with blanched asparagus tips, braised fennel and these hearty seared potato cakes. All of our asparagus will be grown by Zuckerman’s Farm, Roscoe’s family has been farming this land since the 1920′s. The olive oil cake for dessert is pretty savory making it perfectly legit to even eat at breakfast time. Topped with the slow cooked strawberries and rhubarb, wow! If you love asparagus too, this is gonna be a great class.
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