By mid-July the markets and farm stands are overflowing with the incredible bounties of summer produce--zucchini for days, ripening stone fruits and so many plump yummy berries.
Because it's prime swimsuit season (and we really should be watching our figures), we've planned a lovely meal with just the right amount of indulgence.
On the menu--a handful of adaptable recipes that make quick work of the best of the season:
Savory Zucchini Fritters
Red Snapper with a citrus fennel salad
Seasonal Fruit Galette
We hope you can join!
ABOUT THE CHEF
Tess Kelly is a chef and founder of Séraphine Workshops. She moved to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and French cuisine.
After working for many years in the restaurant business in New York City, she opened Séraphine Bakery in 2014. Since then Tess has developed fun, hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches a balanced, seasonal approach to eating. Her love of France and French cuisine runs deep, ever since her teenage years in Paris where it all began.
She currently teaches both private and public workshops in New York, and in France.
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