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Planning to take a class during Handwork Week at BARN April 27-May 1? Joining us for lunches catered each day by Fig & Spice!
This ticket includes lunches on all of the class days, so please review the menu before purchasing!
Ticket sales will end on Monday, April 13, to allow the caterers to plan for the correct number of meals, so be sure to buy your ticket with plenty of time!
April 27 lunch:
- Mediterranean Quinoa with Tomatoes, Cucumbers, Toasted Chickpeas, Feta,
Pickled Red Onions, Avocado, Fresh Herbs, and a vegan Garlic Aioli.
- Muhammara Dip (Roasted Red Peppers, Gluten-Free Panko, Cumin Walnuts, and Pomegranate
Molasses) served with Naan and Tri-Colored Carrots.
- Salted Tahini Chocolate Chip Cookies
April 28 lunch:
- Lasagna with Asparagus, Peas, and Mushrooms with Ricotta, Mozzarella, and a
Gruyere Bechamel.
- Garlic Bread with Fig & Spice Garlic Butter.
- Organic Greens, Grape Tomatoes, Shredded Carrots, Radishes, and an Italian Balsamic.
- Lavender Lemon Shortbread with Lemon Glaze.
April 29 lunch:
- Vietnamese Cucumber Salad with Peanuts, Glass Noodles, Carrots, Fish Sauce,
Fresh Mint, and Lime.
- Green Curry Tofu with Bamboo Shoots, Bell Peppers, Lime Leaves and Basil.
- Brown Rice.
- Mini Pandan Cupcakes with Yuzu Buttercream.
April 30 lunch:
- Frittata with Bell Peppers, Broccolini, and an Artisan Cheese Blend.
- Caesar Salad with Lemon, Herbed Ciabatta Croutons and Parmesan (no anchovies).
- Potato Salad with Green Beans and a Wild Mustard Vinaigrette (no mayo).
- Mini Spring Carrot Cupcakes with Cream Cheese Buttercream (no nuts).
May 1 lunch:
- Jeera Rice: Basmati with Spices and Ghee.
- Tomato Curry with Paneer (Indian Cheese), Cauliflower, and Chickpeas.
- Organic Greens with Snap Peas and Sunflower-Pepita-Sesame Brittle in a Tahini
Dressing.
- Naan.
- Gulab Jamun with Rosewater and Cardamom.
