Farm to Table cooking demo at The Foundry


Photo courtesy of Rachael Rennebeck
Nan Cohen, Co-founder of Dinner For 8 and John Chamberlin of Ya Jagoff!

By Rachael Rennebeck

The Foundry Table and Tap may have claimed its stake in the bustling North Shore, but its farm to table appeal is what has people clambering to give it a try. In fact, Chef Mike Godlewski will lead the first ever cooking class Sunday, April 30th at noon featuring local farm products.

Dinner For 8, the premiere socialization platform for singles, has recently added the Foundry as one of the partnering restaurants hosting dinners for 8, 6 or even an intimate two.  The successfully matched diners, coupled with the fresh and healthy dinners, like the Cauliflower Steak, which is “chorizo aioli,” cape gooseberry salsa, shishito peppers, and charred onion, prompted the idea to host, boast, and show farm to table up close and personal.

The Foundry will have four prepping stations for guests to chop, cut, prep and create a roasted consommé, toasted orzo, and season vegetable soup. Following the cooking class, the Foundry will serve the soup, prepared by chef, and lunch, which is a choice of a poached chicken with poppy seed dressing, strawberries, pickled red onion and pistachio salad, or smoked chicken, walnut with strawberries and pea shoots, on multigrain bread sandwich. Refillable soda, tea and coffee is also included.  The cost is $66 per person and includes the hands-on class, as well as lunch choice, and non-alcoholic beverages mentioned, plus includes tax and gratuity.

Dinner For 8 ambassador, John Chamberlin of the Ya Jagoff! podcast, will serve as the emcee of the Farm to Table Cooking Class making it a savory memory for attendees.

Dinner For 8 and The Foundry Present Farm to Table Cooking Class on Sunday, April 30 at noon.  Email with interest to obtain a reservation.

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