Hands-On Spring Garden Spotlight

Celebrate the arrival of spring with all the veggies! We packed as much spring produce in this seasonal, vegetarian menu, including a phenomenal lettuce bisque we promise you’ll love. Don’t miss the opportunity to embrace the seasonal splendor in this hands-on class.
 
Menu:

• Pea, Mint and Radish Crostini with Whipped Ricotta 
• Butter Lettuce and Scallion Bisque with Herby Greek Yogurt  
• Risotto Primavera with Chanterelle Mushrooms, Asparagus and Leeks  
• Strawberry-Rhubarb Cornmeal Skillet Cake with Lavender Whipped Cream 

Skills covered in class:

• Selecting produce
• Working with fresh herbs
• Balancing flavors
• Preparing blended soups
• Working with arborio rice
• Sautéing mushrooms
• Mixing cake batter
• Determining cake doneness
• Whipping cream  

In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com.