Inspired by Ox-Bow’s popular Plein Air Picnic series, this workshop will help you compose a beautiful al fresco dining experience. We’ll discuss the components of an enticing menu, learning to juxtapose flavors and textures within a unifying theme to create a balanced offering. We’ll examine sources of inspiration for presentation, with an eye toward the thoughtful details that make for a memorable experience. From a practical standpoint, we’ll talk about how to combine a few handmade morsels with purchased components for the overall impression of a handcrafted, curated menu; and how to pair beverages. Finally, we’ll roll up our sleeves and try our hands at creating several of the most complimented recipes of the Plein Air Picnics. We’ll enjoy the fruits of our labor together lagoon-side, with some brunch-ready wines, to round out the experience.
ERIN CHAPLA currently serves as Ox-Bow’s Head Chef; she’s been spicing your food in the Ox-Bow kitchen for 15 years. Her enduring love of Asian cuisine has been nurtured by extensive travel, as she honed her skills cooking and eating across south & east Asia for several years. She now lives with her family on their 5-acre permaculture homestead in the Allegan woods, where she tends an ambitious garden, an unruly flock of chickens, and two wild little girls.
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