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DTSTART;TZID=America/New_York:20260514T170000
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UID:11995-1778778000-1778785200@eastonpublicmarket.com
SUMMARY:Dish & Dine:  Greenmouth at Home - A Hands-On\, Local Seasonal Cooking Class
DESCRIPTION:Dish & Dine Hands-On Cooking Workshop: An interactive\, hands-on cooking class designed to build confidence and skills in the kitchen. Led by talented local chefs and supported by a registered dietitian\, each session focuses on practical techniques\, seasonal ingredients\, and everyday wellness—teaching participants not just how to cook\, but how to eat well.\n\n\nJoin Sarah Sunshine\, founder of Greenmouth/GreenTruth\, for a hands-on\, plant-forward spring dinner class inspired by the seasonal\, locally sourced dishes she became known for across the Lehigh Valley from 2014–2022. Together we’ll prepare and enjoy a nourishing\, organic meal using fresh May ingredients learning how to turn simple plants into deeply satisfying\, zero-to-low-waste dishes you can recreate at home.  Purchase tickets at the link below! \n–Welcome Bite: “Spring Greenmouth Toast Bar” \n–Interactive Salad: Spring Market Bowl \n–No-Bake Dessert: Strawberry Rhubarb Chia Parfaits \nMEET THE CHEF:\nSince childhood my family called me “The Nose” for my innate ability to taste and smell everything\, a gift that led me into the world of five-star restaurants\, global travel\, and culinary exploration\, and ultimately to becoming a Certified Health & Wellness Coach in 2013 and owning and operating the first all-organic cafés in the Lehigh Valley from 2014–2022\, sourcing local ingredients and producing everything in-house\, from nut milks and dressings to fresh cold-pressed juices. Today\, as The Intuitive Green Chef\, I continue this work through private chef events\, retreats\, and online coaching\, helping others discover that nourishing\, plant-forward eating rooted in seasonal\, zero-to-low-waste practices can be both deeply healing and joyfully indulgent.
URL:https://eastonpublicmarket.com/event/dish-dine-greenmouth-at-home-a-hands-on-local-seasonal-cooking-class/
LOCATION:Easton Public Market
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UID:11988-1781197200-1781204400@eastonpublicmarket.com
SUMMARY:Chef's Table:  The Art of Fresh Pasta
DESCRIPTION:Chef’s Table Culinary Experience: An intimate\, chef-led\, watch-and-learn dining experience\, highlighting exceptional local chefs. Guests enjoy a thoughtfully curated\, multi-course menu while chefs share their inspiration\, techniques\, and stories behind each dish. \nJoin Chef Brendan Ullmann for an immersive pasta workshop where you’ll learn the art\, technique\, and tradition behind making fresh pasta completely from scratch. In this two-hour class\, Brendan will guide you through mixing\, kneading\, rolling\, shaping\, and cooking three classic Italian pastas. You’ll gain tips\, tricks\, and foundational skills to recreate these restaurant-quality pastas at home. Together\, we’ll enjoy a seasonal pasta meal while learning techniques that extend beyond this class and into countless variations you can master in your own kitchen.  Purchase tickets at the link below! \n-Welcome Bite: Olive and Rosemary Focaccia \n-Pasta Demonstration \n1. Tagliolini: long\, thin\, flat ribbon pasta (Finished with: cacio e pepe sauce) \n2. Agnolotti: hand formed\, pillow-shaped stuffed pasta (Finished with: sweet pea marscapone filling\, brown butter sauce\, pea leaves) \n3. Potato Gnocchi: Soft\, potato dumplings (Finished with: bolognese) \nSkills You’ll Leave With:\n-Understanding pasta dough hydration and texture\n-Rolling dough by hand and/or with pasta machine\n-Shaping multiple pasta styles\n-Proper salting and boiling technique\n-Proper glazing and finishing in sauces \nMEET THE CHEF:\nA Fredon\, New Jersey native\, Brendan honed his skills at the Culinary Institute of America before refining his craft at some of the country’s most esteemed kitchens\, including Lincoln Ristorante\, A Voce\, and Jean-Georges. His culinary journey is deeply influenced by his Central Italian heritage\, his time spent living in Asia\, and a passion for seasonal\, ingredient-driven cooking. Today\, he is the Executive Chef and Owner of The Circle Restaurant in Fredon\, NJ\, where he brings his fine-dining experience to seasonal\, ingredient-driven menus\, partnering closely with local farms and purveyors to celebrate the surrounding community.
URL:https://eastonpublicmarket.com/event/chefs-table-the-art-of-fresh-pasta/
LOCATION:Easton Public Market
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