Early Spring Vegetarian

Green reigns supreme in this vegetable-centric menu focused on the fresh vegetables of early spring. The demonstration style class begins with an amuse-bouche of handmade, basil-spiked hummus with pita chips for dipping. A teaser of spring comes in the form of salad with lettuce greens, green onion, and spring pea salad with tarragon and lemon vinaigrette topped with asparagus grilled in an herbaceous compound butter. You will also learn to to make an unexpectedly delicious artichoke pesto to top handmade bowtie pasta. The pasta making and rolling techniques will be demonstrated along with how to form the bowties by hand. Save room for dessert, which is also green… a key lime and coconut cake round out this early taste of spring.