Join the owner of Field to Fork Catering, Chad Stewart, as he shows you how to cook with the bounty of late spring. He will begin by making a mushroom bisque with local wild and cultivated mushrooms, caramelized leeks, fresh parmesan and white truffle oil. Next is local Sheppard’s ricotta gnocchi, pan fried in olive oil with lemon zest, chives and red chili. Chad will also show you how to make your own red chili oil. Lastly will be a pan- roasted duck breast with duck-fat fingerling potatoes, spring vegetable sauté and pickled local strawberries.