Celebrate April with a fresh and elegant seasonal menu perfect for entertaining.

This demonstration-style class features Spring Pea and Lettuce Soup with mint, prosciutto, and goat cheese; Coriander-Spiced Chicken Salad with rhubarb–poppy seed dressing; Petite Sally Lunn Rolls with whipped honey butter; and a French Lemon Tart with raspberries and vanilla cream. Learn techniques for balancing bright flavors and hosting with effortless Southern charm.