Hello, spring! Our penultimate class is a springtime salute to Maine farmers, the talented folks who keep us supplied with the finest kind of fruits and vegetables, not to mention tasty beef, pork, lamb, chicken and eggs. Actually, in late March we’re least likely to eat local, as we wait for the new harvest to begin. But we’ll look ahead to what’s in store in another few weeks. We’ll call on a talented local farmer to join the group so be sure to have your garden questions ready.
Fusilli alla primavera, corkscrew pasta with fava beans, peas, asparagus, and fresh mint, a Roman tradition; Niçoise salad with fresh yellowfin tuna and spring greens; grilled scallions wrapped in local pancetta; roast duck with local potatoes, wild mushrooms and pea shoots
$150 (10% off if you purchase 3 classes)
$40 deposit to reserve your spot