Event

The Garden Kitchen Atelier

In this 3-hour workshop, lead by Andreya, you will learn how to make mozzarella and duck
confit from scratch as well as a variety of Bruschetta toppings celebrating all our favorite Fall
flavors. In additional to talking about seasonality, we will focus on foundational cooking
techniques that are widely applicable to a variety of dishes. And most importantly, you will gain
the tools required to develop creativity and improvisation in the kitchen!

Our Menu:
Garden-inspired Apéritif and tasting tour of the garden where well collect garnish for our meal
Mozzarella from scratch
Focaccia with various toppings
Roasted Butternut Squash with Brown Butter and Fried Sage
Figs or Persimmons with Lavender Honey, and Rosemary-Hazelnut Crumble
Blistered Brussels Sprouts with Green Olives, Lemon, and Mint
Duck Confit with kumquats & herbs
Assorted Charcuterie
After cooking, well enjoy our work together for a family-style meal in the barn.

Chef Andreya is a Tahoe Kid who flew the coop to learn about the world for 20 years before
returning home in 2020. She is CIA grad, Michelin Star Restaurant veteran, and Certified
Sommelier. Her extensive experience cooking in some of Napas best kitchens and gardens
where she worked closely with many of the Valleys top culinary gardeners, changed the way
she approaches seasonality and cooking to always let the ingredient shine and become the best
version of itself! She loves travel, teaching, and helping people connect with their inner
improvisational chef by focusing on foundational cooking techniques and relying on the senses.
Andreya has had a personal chef business, Mortar Pestle Cooking, for 8 years where she and
her team cook for clients visiting or living in our beloved Tahoe-Reno area for special occasions
and vacation.