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.