After months of squash and kale, it is so inspiring to see new things coming out of the gardens in spring!?ÿIf you are trying to incorporate more vegetables, or feel like you’re in need of veggie inspiration, this class is for you!?ÿThe 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 ƒ?? pea and radish salad with lemon cashew cream ~ roasted romanesco with romesco ~ spelt with asparagus and mint ~ creamy cauliflower and onion gratin ~ strawberry rhubarb cornmeal cobbler

<APRIL 2024> On the menu … charred king oyster mushroom steaks with pesto and almond aillade ~ charred radish salad with lemon cashew cream ~ asparagus carbonara with fresh fettuccine ~ strawberry lavender drop biscuit cobbler with burnt honey cream

Enjoy a glass of wine or beer upon arrival and another with dinner!

SKILLS: crispy, crosshatched mushroom steaks, pasta making, working with delicate flavors- like lavender