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Spring Farm to Table Class with Chef Kathleen Sanderson

JOIN US! $95

Take advantage of the farms first growth with recipes that will highlight the emerging season!  Asparagus, early arugula, fresh rhubarb and strawberries are all highlighted in recipes that are timeless. 

Homemade Ricotta with Grilled Country Bread, olive oil and Spring Arugula

Asparagus & Meyer Lemon Galette

Roasted Herb & Citrus Crusted Salmon

Chopped Caesar Salad with Parmesan Frico

Rhubarb and Strawberry Crostata

Earlier Event: April 29
French Techniques Class 4
Later Event: May 4
Italian Cooking - Class 6