Spring Garden Cooking
Join us for a delicious vegetarian class that highlights colorful spring produce! Our chef instructor will teach you how to craft a fresh, seasonal salad using local spring vegetables. You'll learn how to season, sear and create a cabbage ‘steak’ from scratch. You’ll finish your meal with rhubarb panna cotta tart- a classic Italian custard dessert that is as easy as it is delicious.
MENU: Stovetop Radish, Spinach and Cucumber Salad with Mint and Miso Yogurt, Roasted Cabbage Steak with Tahini Butter Bean Puree & Chili Oil, Rhubarb Panna Cotta Tart with Candied Ginger
INSTRUCTOR: Chef Cassidy Snow
CLASS TYPE: Hands-On | Signature
DATE & TIME: Wednesday, May 27, 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 in groups of 4, sharing workstations and equipment.
- 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.
