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Cooking for the Season – CLASS FULL: PLEASE EMAIL TO BE WAITLISTED
February 4 @ 5:00 pm - 8:00 pm
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Late winter produce shines in these dishes.
- Farmers’ Market Greens and Lentil Soup with Andouille Sausage
- Fresh Baked Rosemary and Olive-Studded Focaccia
- Apple & Leek Stuffed Pork Chop with Apricot Mustard Glaze
- Parmesan Polenta
- Orange and Honey Glazed Roasted Carrots and Parsnips
- Fresh Meyer Lemon Meringue Pie
(Vegetarian substitution available upon advance request)