Class: May's Bounty
Chef: Cooking School Staff
Description: The markets are full of fresh greens, berries and local fish. This menu celebrates all that is in season. Take home these recipes and add them to your lineup for friends and family.
Menu: Roasted Radish and Beet Spinach Salad with Blueberry Vinaigrette and Toasted Peanuts; Pan Sautéed Seasonal Fish with Herb-Caper Pan Sauce and Creamed Kale; Strawberry Rhubarb Hand Pies