Boltwood’s Hearty Ribollita and Savory Pickled Zucchinis

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Chef Brian Huston from Boltwood came in this past Thursday to teach our members how to make a wonderful ribollita (Tuscan bread soup) and pickled zucchinis with mustard seeds and turmeric. It was our first time using the demonstration kitchen so graciously provided by Whole Foods; the vastness and practicality of the space itself, as well as the organizational work put in by Whole Foods staff, made our evening go all the more smoothly!

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Cookology members crowded around Chef Brian as he prepped and cooked the ingredients for his dishes, listening to his rigorous yet often humorous account of his culinary roots and career. We were thrilled to learn about the five-course dinners he cooked for his friends (*and past love interests*) shockingly using only one pot when he was in college! His experiences working with Charlie Trotter, and in the famed Blackbird and Publican in Chicago kept us on the edge of our seats — humoring, scaring, and inspiring us all at once!

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We cannot thank Boltwood and Whole Foods Evanston enough for helping us put this demonstration together! Our members had a great time and will be dropping by Boltwood to catch a dinner in the near future!

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