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Eating Your Freezer // Summer Squash and Zucchini

Thursday, February 7th  // 6pm

Instructor:  Luke Ayres

Now that the holidays are behind us,  it’s time to start working on the produce that we’ve squirreled away from the summer. The same produce that was overabundant last summer (and felt like a burden) can now be considered a treat as we look out at grey skies and snow-covered fields.

The Craigardan freezers have loads of frozen summer squash and zucchini and we bet that yours does too. In this first session in a series of winter cooking classes, Chef Luke will reignite our love of frozen squash and send us home with new ideas on how to cook this versatile vegetable.

Participants will snack their way through the class, laugh, learn and cook up goodies to take home.


$20 per person // includes ingredients, instruction, and light eating

min. 3, max. 10

Listed under cooking courses

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Luke Ayres joins Craigardan in 2019 as our first Culinary Program Manager and Head Chef. Luke received a BA in studio arts in Minneapolis. Afterward, he promptly moved to NYC and spent ten years hustling and bustling before moving to the Adirondacks in 2010 with his wife to open Green Point Foods Market & Cafe. Luke went on to become the Pastry Chef at the Lake Placid Lodge. Luke and his family live in beautiful Keene Valley.

Earlier Event: February 6
Wood Kiln Firing + Pot Luck Dinner
Later Event: February 14
Empty Bowl, Full Heart Dinner