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An Early Taste of Spring  *FULL*

This delectable early spring menu satisfies your post-winter craving for springy green and zingy citrus. Taking advantage of the early spring pea harvest, Shawnie demos a vibrant, aromatic pea soup that’s delicious both hot and cold, paired with a salad of Pancetta-wrapped Chevre on Bitter Greens that explodes with layers of complementary flavors and textures. Her fresh take on deviled eggs adds some spice to the meal, and an airy dessert of lemon pudding with mini meringues perfectly embraces the transition from winter comfort food to lighter spring eating.

As you indulge in a little wine and sample all the food, Shawnie dons her historian hat as she discusses the evolution of Easter food traditions and ancient customs associated with the onset of spring. She also speaks to seasonal eating. Wine and recipes provided.

Shawnie Kelley is Partner & Travel Director for Wanderlust Tours, specializing in culinary and cultural travel. Most of her cooking classes are travel-inspired and include regional history and culture. Shawnie has written several travel guides, including her current title, A Woman’s Guide to France, and is working on a cookbook project which includes a few of these recipes.

$50 per person, includes wine

Demonstration style class: Max: 8