Ring in spring with a celebration of fresh herbs and bright flavors. The demonstration style class begins with an appetizer of spicy, quick-pickled shrimp, sure to bring a zing to the meal, is followed by an entrée of rich ricotta dumplings topped with peas, asparagus and spinach in an herbaceous cream sauce. You will be taught how to roll these stick-to-the-ribs gnocchi-like dumplings, topped with an array of green vegetables channeling the season to come. The entrée of grilled tarragon-rubbed white fish (halibut or what might be available) is complimented by a classic beurre blanc sauce. Class ends on a sweet, springy note with roasted rhubarb and strawberry shortcake topped in whipped mascarpone and basil cream.