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Eating in Season – Spring
March 22, 2018 @ 10:00 am - 2:00 pm
Thursday March 22, 2018
10AM – 2PM
Taught by Denise Rogers
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Make the most of new season produce, with some fresh ideas and lighter recipes for Spring. Artichokes, asparagus, fava beans, peppers, spring onions, beets, and peas are among the season’s bounty. And let’s not forget rhubarb; I’ll be sharing one the best things I ever tried in culinary school. Here’s a sampling of the recipes you’ll be tasting in class: Roasted Baby Beet Salad, Tangy Ginger Slaw, Spring Green Risotto, Marinated Grilled Vegetables, and dainty Lemon Butter Cookies.
Spring is also a great time for refreshing sparkling beverages, so I’ve selected a Cucumber Spritzer and a non-alcoholic Cool Rhuby Cordial – yes, another great-tasting rhubarb recipe.