Holding Onto Summer – a Cooking Class with Chef Molly Levine

The few weeks after Labor Day and before the autumn equinox arrives is the best time for late summer produce, and for cooking it. The manic buzz of summer holiday hosting simmers down, but the sweetest tomatoes and peppers remain. This is the moment to cook easeful yet impressive dinners for friends. Molly’s class will focus on a single menu that spotlights these late summer offerings prepared with high heat cooking techniques to create impressive dishes without much fuss (Molly’s m.o.).

Join Chef Molly Levine in our Hudson Valley/Berkshire kitchen for a culinary learning experience celebrating the zenith of local summer flavor.

This demonstration class, and lunch, is limited to just ten people.

Menu to include (subject to change depending on what’s perfectly fresh in the moment):

• Canteen flatbreads + marinated charred peppers

• Littleneck clams with oven roasted tomato broth and aioli