Are you always seeking new recipes that are easy to make and don’t take a lot of time?
The Summer Shindig Series at Jewett Farms + Co. in Newburyport may provide just what you’re looking for.
Tomorrow night, Shindig chef Sean Ryan will show guests how to make “a regional twist on the classic risotto,” featuring local ingredients from Tendercrop Farm in Newbury. The series will continue with additional events in June and July.
Participants will enjoy appetizers, watch the demonstration, then sample the finished product, which will be served with wine from New England Wine and Spirits, “paired specifically for this dish,” Ryan said.
Guests will leave with recipe cards so they can make the meal at home.
“You can get this done for a family of four in under a half-hour,” Ryan said. “We designed it to be user-friendly — you can replicate it at home. You’ll be able to see all the components go together.”
Shindig is an Amesbury-based business owned by Ryan and Bethany Scalise that specializes in private events.
“We come in, plan the menu, plan the event with the client,” Ryan said. Services include everything from invitations to table decor to cleanup.
Ryan, who graduated from Johnson & Wales University and has worked in restaurant management and as an executive chef, said a compliment spurred the idea for the business, which they started in October.
“I was cooking dinner for Bethany’s mother for her birthday, and one of the guests asked us if we do this professionally,” he said.
The summer cooking series at Jewett Farms was born after Ryan and Scalise presented a demonstration there in March for a Port City Women meeting.
“It was kind of a home run,” Ryan said.
“We were lucky enough to come across Bethany and Sean ...” said Olivia Lord, marketing director for Jewett Farms. “They were a really good fit for us.”