Summer Spritzes in the Garden
Join us in the Edible Garden to discover effortlessly beautiful cocktail + appetizer recipes that celebrate summer. Participate in the preparation of festive drinks (including non-alcoholic options) and a collection of delicious, sharable bites that highlight seasonal produce at its best. Come away from this convivial class with simple recipes and styling tips that will be sure to elevate your next gathering.
Drinks include a trio of iconic summertime aperitifs – the Hugo, the Luxardo Bitter Bianco, and the Aperol Spritz, plus a n/a sparkling Hibiscus cooler. Enjoy chilled tomato gazpacho; a sampling of seasonal appetizers featuring marinated olives; refreshing watermelon skewers; tuna tartare on cucumber rounds; crostini with ricotta, lemon, shaved zucchini, and slivered almonds; and a colorful crudité board with whipped feta herb dip.
Menu/Recipes, subject to change*
Hugo Spritz
Bitter Bianco Spritz
Aperol Spritz
Sparkling Hibiscus Cooler
Summer Tomato Gazpacho
Quick-Spiced Olives
Watermelon, Mint + Feta Skewers
Tuna Tartare with Sesame on Cucumber Rounds
Crostini with Ricotta, Zucchini, Almonds + Lemon
Vegetable Crudité Board with Whipped Herb Dip
Come back for more in September—join Plum Kitchen for Classic Cocktails with a Twist!
Unless otherwise noted, online registration closes two days before the event date.
Cost
- $120.00
A transaction fee will be added to your total, to offset registration costs to us as a non-profit.
Date
- Aug 07 2024
- Expired!
Time
- 6:30 pm - 8:00 pm
Questions? email info@maringarden.org or call 415-455-5260
Location
INSTRUCTOR
Speakers
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Hannah Rahill
Having grown up in the kitchen of her mother’s restaurant in Taos, New Mexico, Hannah’s love for food started at a young age. She cut her teeth as Editor, then Publisher, of the groundbreaking Williams-Sonoma cookbook program, working closely with founder Chuck Williams to conceive and develop hundreds of illustrated cookbooks focused on teaching people how to cook at home. During that time, she earned a culinary degree at Tante Marie’s Cooking School in San Francisco and completed a brief stint in the pastry department at Chez Panisse in Berkeley. Most recently, she served as Publishing Director at Ten Speed Press. Combining her professional experience with her passion for cooking for friends, she’s now happily returning to her roots, bringing people together around the table to share her love for simple, beautiful food and convivial gatherings.
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Margaret Hemley
After many years working in marketing at Wells Fargo and Travelocity, Margaret decided to turn her love of cooking into a career. After graduating from the culinary program at Tante Marie’s Cooking School, she began cooking at Insalata’s while also teaching at Tante Marie’s. Under Heidi Krahling’s guidance, Margaret learned to balance flavors and textures with bold spices and fresh ingredients. She continued to hone her skills at the Presidio’s farmer’s market-driven restaurant, Desiree Cafe, under Annie Gingrass (of Spago, Postrio and Hawthorne Lane).
In addition to working the line, she’s worn many chef’s hats, from cooking teacher to soup/spice business operator to recipe developer. Through all these experiences, she’s found one of her sweet spots – teaching people to cook and enjoy delicious food without compromising flavor, fun, or time.
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