SAVE THE DATE: The Kitchen Garden Atelier: Fall Course

In this 3-hour workshop, lead by Andreya, you will learn how to make mozzarella and duck

confit from scratch as well as a variety of Bruschetta toppings celebrating all our favorite Fall

flavors. In additional to talking about seasonality, we will focus on foundational cooking

techniques that are widely applicable to a variety of dishes. And most importantly, you will gain

the tools required to develop creativity and improvisation in the kitchen!

Our Menu:

Garden-inspired Apéritif and tasting tour of the garden where we’ll collect garnish for our meal

Mozzarella from scratch

Focaccia with various toppings

Roasted Butternut Squash with Brown Butter and Fried Sage

Figs or Persimmons with Lavender Honey, and Rosemary-Hazelnut Crumble

Blistered Brussels Sprouts with Green Olives, Lemon, and Mint

Duck Confit with kumquats & herbs

Assorted Charcuterie

After cooking, we’ll enjoy our work together for a family-style meal in the barn.

Chef Andreya is a Tahoe Kid who flew the coop to learn about the world for 20 years before

returning home in 2020. She is CIA grad, Michelin Star Restaurant veteran, and Certified

Sommelier. Her extensive experience cooking in some of Napa’s best kitchens and gardens

where she worked closely with many of the Valley’s top culinary gardeners, changed the way

she approaches seasonality and cooking to always let the ingredient shine and become the best

version of itself! She loves travel, teaching, and helping people connect with their inner

improvisational chef by focusing on foundational cooking techniques and relying on the senses.

Andreya has had a personal chef business, Mortar Pestle Cooking, for 8 years where she and

her team cook for clients visiting or living in our beloved Tahoe-Reno area for special occasions

and vacation.

Cost of Course: $125 per person.

Reserve your spot today! Only 8 spots available!

Purchase your ticket here: 

https://www.brownpapertickets.com/event/6394835