Surprising Sides: Spring Greens

A hands-on cooking class culminating in dinner served with wine.

Join our Program Director, Michelle McKenzie, as she explores some of spring's most exciting produce. 

MENU

fresh peas and their shoots, gem lettuce, Ticklemore, chive blossoms
roasted asparagus, fava leaves, radish
rice salad with watercress, marinated golden beets, dill
braised nettles with potato and black caraway
green garlic hot sauce

Michelle McKenzie is 18 Reason’s Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle’s food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School.
Her cookbook will be published by Roost Books in June, 2016.