Join us for this 1-day hands-on cooking class to celebrate the flavors of spring. We’ll shake off the winter doldrums as we harvest tender, young vegetables and greens from the garden. We use the pick of the garden and market to prepare our meal of items such as Brushcetta with Marinated Feta and Arugula, Grilled Lemon-Herb Lamb; Creamy Risotto with Spring Vegetables; Strawberry-Rhubarb Crisp and other delicious recipes.

Includes recipe handouts, meals prepared and wine/beverage served with the meal. Max 8 students so you are sure to have personalized instruction.