Cooking with the Season. Join Chef Greg to learn different cooking techniques to cook asparagus, spring peas and other local farm produce in a four course meal. Menu will include cream of asparagus soup, salad of shaved and blanched spring vegetables, oven roasted salmon, smashed peas, glazed farm radishes and roasted spring vegetables. Dessert of sabayon and berries with shortbread cookie. This is a hands-on class that culminates in dinner together in the dining room.
3 people are attending Cooking with the Season – Spring vegetables
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