Chef Lauri Grizzle is teaching us to incorporate vibrant, seasonal ingredients into our meals.
We will learn to prepare “Cream of Asparagus Soup” topped with “Sauteed Leek-Parmesan Cheese Croutons”.
Also on the menu is a salad of radish, sugar snap peas, and scallions on a bed of Little Gem Lettuce, topped with goat cheese and tossed in an herb-citrus vinaigrette.
For the main coarse, we are learning to make “Creamy Lemon Artichoke Chicken on Pappardelle Pasta”.
Chef Lauri will also demonstrate a “Roasted Strawberry and Farmer’s Cheese Puff Pastry” with mint syrup for dessert!
Leave class inspired by new ideas and spring into the kitchen this year! Don’t forget to select an optional glass of wine when registering.
