Spring, Finally.

Service Description

By March, most of us are ready for food that tastes a little brighter. This 90-minute virtual class is about the shift into spring cooking — lighter techniques, fresher flavors, more herbs, more acid, and learning how to get the most from tender spring ingredients. Cook along if you’d like, or simply watch, take notes, and ask questions. You’ll receive the shopping list and recipes one week before class so you can decide how much you want to prep and participate. We’ll make a few dishes together, but the real lesson goes beyond the recipes. As we cook, we’ll talk about when to blanch, roast, sauté, or leave something fresh; how to use herbs without wasting half the bunch; how to brighten food with acid; and how to substitute based on what looks good when you shop. The goal is to leave with a better feel for how spring cooking works — not just what to make once. On the menu: • Asparagus & Ricotta Tartines with Lemon and Herbs • Spring Pea Risotto with Mint, Parmesan & Lemon • A bright seasonal spring dessert — final recipe shared with your class materials one week ahead