Plant-Based Cooking From The Spring Garden (2025)

Springtime favourites are making an appearance at the market. Hello spring peas, baby spinach and locally grown asparagus. In tonight's hands-on class, Chef Cassidy walks you through the steps of how to harvest the new season with a complete plant-based menu featuring a substantial salad, show-stopping main dish and sensational dessert all starring the cream of the spring crop! (Price per person)

Menu: Vegan Dill Pickle Dip, Lemony Shaved Fennel and Asparagus Salad, Maple Mustard Tempeh with Green Goddess Farro Bowl, Rhubarb Mango Crumble with Almond Coconut Crumble.

Instructor: Chef Cassidy Snow

Class Type: Hands-On  |Relish Signature  

Date & Time: Wednesday April 16, 6:00 - 8:30 pm

What To Expect In Our Classes: Great cooking is about more than recipes—it's about techniques. In this class you'll work together with other students in a fun, hands-on environment led by our professional chef instructors. 

• You will work with other students around the island with your own knife and cutting board.
• Classes are 2-3 hours, unless otherwise noted above
• Hands-on classes are limited to 12 students.
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back

RELISH RECIPES are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.