Summer Garden Overflow Cooking Class

When the garden hits peak abundance, the real question isn't what to grow — it's what to make. In this hands-on class, we'll turn late-summer zucchini, tomatoes, peppers, and cucumber into four stunning dishes you'll want to cook all season long.

On the menu:

Shakshuka — Eggs poached in a rich, spiced tomato and pepper sauce. A one-pan dish that goes from farmers market haul to table in 30 minutes.

Panzanella — The Tuscan answer to peak tomato season. Crusty bread, ripe tomatoes, cucumber, and a punchy vinaigrette that somehow tastes better the longer it sits.

Ratatouille — The French classic that makes the most of everything. Slow-cooked zucchini, tomatoes, and peppers layered into something greater than the sum of its parts.

Zucchini Galette — A free-form savory tart with a shatteringly flaky crust. Proof that zucchini, when treated right, can absolutely be the star.

Sunday, August 16 · 1–4pm
$115 per person

All skill levels welcome. Recipes, tastings, and plenty of garden-fresh inspiration included.