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COOKING CLASS: An Early Taste of Spring

Spring is in the air as this class anticipates the refreshing flavors and vibrant colors to come. Early spring vegetables and ham take center stage in this carbonara-inspired risotto dish made rich with cheese and a poached egg. A zingy orange and beetroot salad with roasted seeds makes a perfectly paired side salad to the luscious risotto. You’ll understand why strawberries have been considered an aphrodisiac through history when you sample the salted butter cake topped with strawberry compote and basil- a dessert that leaves you swooning. During class, Shawnie will discuss the folklore surrounding eggs, strawberries, beets, and oranges and how they, along with the Easter egg, have been viewed throughout history and in popular culture. Wine pairings and recipes are included.


Early Spring Risotto