As with all my classes, the recipes for these Spring classes will vary from month to month. In September we’ll focus on making the most of early spring produce such as peas, the first sweet strawberries, and blueberries (which we buy by the bucketful from the farmer); while October will bring broad beans (I do so love them!), amazing shatoot mulberries, and local asparagus. By November, we should be cooking with an abundance of stone fruit and special handmade cheeses from our award-winning local cheesemaker, Debra Allard of Cheeses Loves You. (I suspect in the last classes of November I’ll focus on easy entertaining ideas.)Together we’ll cook up a feast of beautiful dishes before we sit down with a glass of wine and enjoy it together.
Bookings are subject to the cancellation policy.