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Spring Harvest

Spring Harvest
25.00

Class is $75.00/person

We will create a menu utilizing local spring harvested vegetables, herbs, and foraged wild ingredients. Menu to include:

Roasted reddish and cucumber salad with feta and walnuts

Parppardelle with seared scallops with lemon, ramps, fennel pesto

Rigatoni with spring pea Carbonara

Fresh berries and Toasted zabaglione

We require a $25.00/person deposit upon registering for class.  The remainder of the payment is due on the day of the class.

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Earlier Event: April 24
Great Picnic Salads
Later Event: April 26
Shrimp and Scallops