Register for this class !
Hands-on Class: Must be 21 or older to attend
Spring is abound. The farmer’s market bounty is starting to appear with spring vegetables. Come join Chef Kelly for this farm to table menu. This will be a hands-on class. You will be learning cooking techniques, sourcing local artisan purveyors, preparing and making the whole menu.
Spring Vegetable Panzanella salad
Lemon Parmesan Asparagus
Grilled Lamb or Pork Chops with a Serrano Caramelized Onion Relish
Spaghetti with Pancetta, Cauliflower and Brussels Sprouts
Funnel cakes with Mixed Berry Strawberry topping