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Wood-Fired Spring Cooking: A Celebration of the Season

Sunday, June 8|
11:00 AM PST|
    Wood-Fired Spring Cooking: A Celebration of the Season
    Wood-Fired Spring Cooking: A Celebration of the Season
    Wood-Fired Spring Cooking: A Celebration of the Season
    Wood-Fired Spring Cooking: A Celebration of the Season
    Wood-Fired Spring Cooking: A Celebration of the Season
    Wood-Fired Spring Cooking: A Celebration of the Season

Wood-Fired Spring Cooking: A Celebration of the Season

Sunday, June 8|
11:00 AM PST|
$220.00

In stock

Roll up your sleeves and join us for a hands-on class that brings the vibrant flavors of spring to life with wood fire cooking. We’ll fire up both our wood-fired oven and OFYR wood-fired grill, working with the freshest ingredients June has to offer—all while savoring a glass of wine and the simple pleasure of cooking together. Whether you’re a seasoned home cook or just beginning your culinary journey, this is a wonderful opportunity to sharpen your skills with live fire and seasonal produce. You’ll leave inspired, full, and ready to bring a little more fire—and a lot of fresh flavor—into your own kitchen.

 

Here’s a taste of what we’ll be creating:

• Wood-Roasted Sugar Snap & Snow Peas – blistered to perfection and served with a silky pistachio tahini, finished with fresh mint.
• Charred Asparagus with Spring Onion-Vadouvan Gribiche – smoky, tender asparagus paired with a bold, spiced twist on a classic French sauce and a scattering of spring herbs.
• Chicken Sausage-Stuffed Morel Mushrooms – an early spring showstopper, paired with rhubarb mostarda and a crisp spring salad.
• Spring King Salmon with Garden Beurre Blanc – fire-roasted and finished with a velvety herb butter sauce and a roasted radish salad that brings color and crunch.

Date

Sunday, June 8

Time

11:00 AM PST

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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