Step inside Blue Hill’s kitchen for a monthly cooking demonstration and tasting with the cooks. Learn how Blue Hill cooks utilize the bounty of seasonal Hudson Valley ingredients. Available to Forager members and above.
April – Spring Forage: Ramps, Knotweed, Nettle, Dandelion, Lambs Quarter, and Shepherd’s Purse
May – The Many Shades of Asparagus: Cooking with Green, White, Purple, Thick, and Thin Varieties
June – Spring Lamb: Preparation with Peas, Cucumbers, Herbs, and Flowers
July – Summer Picnic: Corn, Cucumbers, Beans, and Squash
August – Nightshade Family: Tomatoes, Peppers, and Eggplants
September – Summer Bounty: Eggs, Stone Fruit, and Berries
October – Comfort Foods: Shelling Beans, Mushrooms, and Potatoes
November – Bitter Greens: Puntarelles, Radicchios, and Escaroles
December – Sides Dishes Take Center Stage: Holiday Edition
To learn more about membership levels, click here.
For information on planning for your visit, including COVID-19 safety protocols, click here.