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Chef's Table: Farm to Table

Cooking Class

With the advent of warmer weather and prosperous lands, Farmer’s Markets start opening up this month, offering locally grown and foraged vegetables, just asking to be made into fantastic dishes that highlight their fresh flavors. In this class learn how to elevate a trip’s worth of veggies into a restaurant quality meal.

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Garlic Scape Cream Soup

Spring Greens and Radish Salad with Fried Goat Cheese

Roasted Chicken Roulade with Spinach and Mushrooms

Sautéed Fiddlehead Ferns

Lemon Chiffon Cake

Date & Time
  • May 24, 2018
  • 6:00PM - 8:00PM
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