After months of squash and kale, it is so inspiring to see new things coming out of the gardens in spring!?  If you are trying to incorporate more vegetables or feel like you’re in need of veggie inspiration, this class is for you! The recipes you’ll learn will be technique driven, meaning you’ll be able to apply what you learn to make many variations to last throughout the season. Each item could be a vegetarian meal in itself, or be a fantastic accompaniment to your favorite meat. Come enjoy spring from the garden at The Kitchen!
Class culminates in a delicious meal served family style around our beautiful barn wood tables.

On the menu~farro risotto with roasted carrots and beets~shaved celery salad with dates & almonds~cumin-roasted cauliflower & dates with tahini and pine nuts

On the menu  spring pea crostini with quick cashew cheese ~ whole-roasted cauliflower with romesco ~ bean confit with lemon, saffron and garlic ~ apple and endive salad with parsley and brined almonds ~ earl gray poundcake with lemon curd

Enjoy a glass of wine or beer upon arrival and another with dinner! All non-alcoholic beverages are also included.