Spring into a Fresh Farm to Fork Dinner

Description

Join Chef Tara as we celebrate the flavors of spring, with a menu that captures the season's freshness and renewal. From tender vegetables to bright fruits, this menu will have you prepared to welcome the new season with every bite. This class is hands-on, students will prepare the menu in pairs, which will be shared family style. Each student will leave with the recipes, to all delicious dishes, making it easy to duplicate at home. Menu Cucumber Radish Salad with tomatoes, Feta, Arugula and a Creamy Dill Dressing. Rosemary Panko Crusted Chicken, with Strawberry Balsamic Glaze over Baby Spinach. Asparagus Gremolata with Capers, Lemon, Garlic & Croutons. Creamy Parmesan Risotto with Spring Peas, Lemon & Mint. Dessert rounds out this Spring Menu with a slice of Glazed Lemon Yogurt Cake! Students ages 17 years + may register for this class. About Allergies: At Culinary Cottage Teaching Kitchen, we strive to create a safe and welcoming environment for all participants. However, please be aware of the following: • We regularly handle and use common allergens including, but not limited to: milk, eggs, wheat, soy, peanuts, tree nuts, sesame, fish, and shellfish. • While we practice safe food handling procedures and proper sanitation, we cannot guarantee that any food prepared in our kitchen is completely free from allergens. • Cross-contact may occur due to shared equipment, utensils, surfaces, and storage areas. Allergies will be considered, but not guaranteed. Allergy concerns must be discussed verbally with a chef BEFORE registering for class. Our Cancellation policy applies.