The promise of longer days, the dreams of warm sunshine, and the ever growing green grass. Spring is upon us in the Pacific Northwest. Come celebrate spring with some new friends in The Kitchen. We’ll dimple loaves of focaccia before they hit the oven and turn sweet-sour rhubarb into dessert deliciousness.We’ll demystify the secrets to perfectly tender braised meat. And we’ll enjoy spring vegetables in a classic and in a new way! Class culminates in a delicious meal served family style around our beautiful barn wood tables.

On the menu . . . arugula and asparagus salad with poached egg ~ fresh fettuccine with spring peas and lemon ~ seared scallops with caper pesto ~ rhubarb ricotta fritters with honey lavender gelato

<APRIL 2024> On the menu … milk-braised pork with sage and lemon ~ shaved hakurei turnips with miso mayo ~ charred rainbow carrots with chevre, hazelnuts and herbs ~ olive rosemary cast iron focaccia ~ almond cake with strawberry rhubarb compote

Class culminates in a delicious family style meal around our beautiful barn wood tables.

SKILLS: braising meat, focaccia, working with a mandolin