Tuesday April 29 – 6:30 – 9:00 pm

Chef Clair Smith presents:

From Garden to Table: Vibrant Vegetarian

Step into spring with vibrant, vegetarian dishes that highlight the seasons freshest ingredients! From spinach, peas, leeks and more, discover how to turn the bounty of spring into beautiful, delicious meals that are both nourishing and bursting with flavor. From refreshing salads to hearty grains, Chef Clair transforms nature’s bounty into beautiful, delicious meals that nourish the body and soul.

On the menu:

Deviled Eggs with Spinach, Basil & Toasted Pine Nut Pesto

Falafel Sliders with Tahini Yogurt Sauce

Farro & Feta Grain Salad with Roasted Carrots, Leeks & Spring Peas

Tart but Sweet Lemon Bars

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.