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Pasture to Plate: The Spring Lamb

Saturday, March 21|
11:00 AM|
    Pasture to Plate: The Spring Lamb
    Pasture to Plate: The Spring Lamb
    Pasture to Plate: The Spring Lamb
    Pasture to Plate: The Spring Lamb
    Pasture to Plate: The Spring Lamb
    Pasture to Plate: The Spring Lamb

Pasture to Plate: The Spring Lamb

Saturday, March 21|
11:00 AM|
$255.00

In stock

Join us for a special spring workshop where Chef Nicco Muratore will lead a hands-on exploration of lamb—from butchery basics to beautifully crafted seasonal dishes. You’ll see how different cuts shine in distinct preparations as you make a vibrant spring hummus of fava beans, English peas, chickpeas, herbs, and mini Syrian lamb meatballs with pine nuts and fresh pita; tender grilled lamb leg kebabs marinated in yogurt and herbs and served with green garlic labneh, rhubarb mostarda, and pomegranate molasses; and a marinated, slow-roasted rack of lamb paired with spring-dug parsnip purée and a walnut–Castelvetrano olive salsa verde. The menu also includes grilled asparagus finished with spring herb hollandaise, lamb lardons, and chives. With butchery demonstrations, hands-on cooking, and Chef Nicco’s thoughtful approach to seasonal ingredients, this workshop is a true celebration of spring lamb.

 

At each Bella Luna class you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.

Date

Saturday, March 21

Time

11:00 AM

Address 18432 Snohomish Avenue Snohomish, WA 98296
Category:
The Instructor

Nicco Muratore

Chef Nicco Muratore

Classes

Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park. He was introduced to Middle Eastern cuisine at Oleana Restaurant and Sofra, before joining The Montagu Kitchen in London’s Grand Hyatt Hotel and then Danny Meyer’s historic Union Square Cafe in New York. He returned to Boston to join chef Steven Postal’s team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine. We know Nicco from his work at Mamnoon, in Seattle, where he became Chef de Cuisine in 2019. Since then he’s taken the menu to new heights, and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at all of the Mamnoon-related restaurants. In 2024, he branched out from restaurant work and can now be found in the community teaching classes on fermentation and koji, preservation, and cooking with local foods. Outside of the kitchen, you can find Nicco gardening, hiking, skiing, or in the woods hunting for mushrooms.

Refund Policy

We understand that plans change! While payments for workshops and events at Bella Luna Farms are non-refundable, you’re always welcome to transfer your spot to a friend if you can’t make it.

We’re also happy to offer credit toward a future event—provided we’re able to fill your spot. Giving us as much advance notice as possible helps increase the chances of finding someone, so please reach out as soon as you know you can’t attend. We’ll contact our waitlist and keep you posted.

In the rare event that we need to cancel a class due to weather or instructor illness, your enrollment can be transferred to a future class or refunded.

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