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WECO Cooking Class 6/30

Tuesday 6/30:

Miso and kombu marinated black cod
Roasted golden beets with soy caramel (Applefield)
Marinated garlic scape salsa verde (Applefield)
Perfect rice
Shaved radish, turnip and mizuna salad with ginger and basil ponzu dressing (Applefield)
Cocktail TBD

Tonight’s cooking class was a catch. Local dayboat cod (from Seawitch) kombu cured and broiled with miso. Baby beets from Applefield farm roasted in soy caramel with candied shallots. Garlic scape and radish top salsa verde (guess where from…!), and mizuna and shaved radish/turnip salad with basil ginger vinaigrette (again, thanks Applefield). 90% of tonight’s dinner was sourced within 40 miles from our house, and caught/harvested no more than 24 hours before. This is what summer in New England is all about. Always so much fun cooking with everyone, thanks for making our weeknights special! Can’t wait for Thursday 🙂
#weareweco #supportlocal

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