Bright Spring Flavors with Melina Hammer | Saturday 04.26.25 @ 4pm

Ah, the glories of mud season... That in-between time before last threat of frost where only the hardiest survive, and just about anything that manages to grow in our gardens outshines most everything you could buy from a store. Think spring radishes, pea shoots and tender herbs like our do-everything bff, parsley. This menu gives a nod and a curtsy to the transformative powers that an herb garden can bestow on your home cooking, and how to extract maximum flavors from the simplest ingredients. From a humble garnish to flavor-packed sauces and aiolis, just snip from the garden and feast. On the menu: 'Mussels for Betty', named for one of Melina's earliest mentors, a Grande Dame in food and friend to Julia Child: plump mussels cooked in a butter-white wine sauce with velvety shallots, radishes and celery leaves. It's a luxurious and unique preparation, with unexpected sweetness from the radish + shallot. Handmade Pici Pasta tossed in umami parsley sauce: Master this excellent, ea