Easter dinner is often the first large feast of the spring season. Celebrate an opportunity to get together with a menu that highlights the bounty of seasonal produce now available.
This one-day class will discuss the ingredients that a spring harvest can bring to your local market and then put you in the kitchen to prepare and taste some classic and modern Easter dishes.
Featured dishes include: Asparagus with Mustard-Caper Vinaigrette, Four-Cheese Scalloped Potatoes, Popovers, Herbed Roasted Leg of Lamb and more!
