SOLD OUT Culinary Workshop: May 22, Spring Produce & Gnocchi

Registration is now open! If listing says "Sold Out" it is because all 14 seats have been purchased and the class booking is closed.

The Details:

• May 22, 6:30p - 9:00p
• Instruction provided by: Resident and Lead Chef Instructor, Chef Alli Vyn
• Class Type: Demonstration style with samplings

In this workshop we celebrate all things spring produce while learning how to forage a few of the ingredients yourself! Spring is one of our favorite seasons to cook in. After a long winter, the ground has thawed and we can finally enjoy the first tastes of fresh green produce. We will cover how to sustainably forage for ramps and morel mushrooms in our local forests (including our secret abundant wild ramp location shhhh!), tips on shopping the farmers market, and show you how to properly prepare your bounty by creating a bright and fresh meal with homemade potato gnocchi.

Enjoy samplings of our piece de resistance: Traditional Potato Gnocchi with Wild Ramps, Michigan Asparagus, Morel Mushrooms, Spring Peas, and (if we're lucky) Fava Beans in a simple Lemony Brown Butter Sauce. 

Participants will also receive an exclusive shopping experience with 10% off at East Elm Kitchen Co. the night of the event! Excluding sale items and special merchandise. 

Hosted by East Elm Kitchen Co. at our shop: 173 West Liberty Street, Plymouth MI. Age minimum is 15. Due to limited space availability, only paid registrants are able to attend. 14 participant maximum capacity.

Wait List Policy: if you're interested in booking this workshop but it is sold out, please call the shop and speak with an associate or leave a clear voice message detailing (1) your name, (2) phone number, (3) class name and date of interest. We will call in the order we receive wait list requests, in the event of a class cancellation. 734-666-2929

Cancellation Policy: Take into consideration that purchasing a class is similar to purchasing a ticket for a sporting event or concert. No refunds will be issued if you buy a ticket and cannot attend the class for some reason. However, we do offer credit for a future class if we are able to backfill your original purchase from our wait list. Please get in touch with us to arrange something. If you cannot make the class, consider regifting the class to someone who would enjoy it!  If regifting, please email Rebecca at hello@eastelmkitchenco.com with the name and contact information of the guest who will be taking your place.

Arrival Policy: Doors open 15 minutes prior to class, with classes beginning promptly at designated times. Due to the nature of our short classes, we will not wait for late arrivals. Please allow time for getting parked and getting into the shop to support a prompt start time.

Parking: Free street parking is available throughout Old Village Plymouth. The nearest streets to the shop include Liberty, Starkweather, Mill, and Spring Streets. 

Inherent Risk Policy: Participation in East Elm Kitchen Co.'s culinary workshops places you in a typical cooking environment with inherent risk. By registering for a class, you agree to release East Elm Kitchen Co. and its staff, employees, and contractors (Chefs/Instructors) from any liability arising from direct or indirect damages or injury. All participants with health related issues must inform East Elm Kitchen Co. prior to registering for a class. All participants hold East Elm Kitchen Co. harmless in the event of a health issue related to the preparation or consumption of food used during the classes.

Media Release Policy: We enjoy taking photos during workshops to use in our advertising and social media outlets. By attending an East Elm Kitchen Co. culinary workshop, you consent to the following:

I authorize East Elm Kitchen Co. to record and edit my likeness, image, and voice. I agree that East Elm Kitchen Co. may use and authorize the use of any part of this documentation for, but not limited to, exhibition, publication, educational, and website purposes. Additionally, I waive any right to royalties or other compensation arising or related to the use of my image or recording. I also understand that this material may be used in diverse settings within an unrestricted geographic area.

By attending this class, I acknowledge that I have completely read and fully understand the above release and agree to be bound thereby. I hereby release any and all claims against East Elm Kitchen Co. utilizing this material for above purposes in diverse settings within an unrestricted geographic area.