Wednesday May 21 – 6:30 – 9:00 pm

Chef Clair Smith presents:

From the Farmers Market

Celebrate the beauty and bounty of spring! Learn how to take the freshest, in-season ingredients from your local farmers market and transform them into vibrant, flavorful dishes that highlight the season’s best produce.

On the menu:

Basil Cucumber Aqua Fresca

Spring Pea & Chickpea Hummus with Crudites and Baked Pita Chips

Homemade Bow Tie Pasta with Rainbow Carrots, Spring Onions, Asparagus and Chicken Sausage

Strawberry and Mango ShortCake with Lemon Scented Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.