From our organizers:
The bounty of spring brings tender greens, wild mushrooms, baby vegetables, and much more. We’ll prepare a variety of green, potato, bean and grain salads with both classic and innovative flavor combinations, soups to accompany them. Our instructors will show you how to make templates to expertly compose an impromptu salad and blend up a soup. Learn how to enhance flavors with saltiness or a variety of acids, then sit and enjoy the fruits of your labor with a crisp wine.