The promise of longer days, the dreams of warm sunshine, but enough rain to keep mushrooms popping up?spring is upon us in the Pacific Northwest!

You?ll learn basic cooking techniques that celebrate the bounty found on hikes and in our backyards. Celebrate the return of verdant green vegetables in a vibrant appetizer and a simple, scrumptious salad. We’ll swap out the classic criminis for earthy wild mushrooms in a classic white wine twist on coq au vin. Finally, to round out the evening, we’ll enjoy a fragrant cake with the season’s first sweet-tart rhubarb.

The class culminates with a family-style meal around our beautiful barn wood table.

~ Pea Pesto Toasts with Burrata and Prosciutto
~ Coq au Riesling with Wild Mushrooms
~ Shaved Asparagus Salad with Lemon and Parmesan
~ Cardamom Poundcake with Yoghurt and Roasted Rhubarb

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