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Course

Celebrating Spring's Bounty in the Kitchen

Course Overview

Celebrate the return of spring with Scott Graden of the New Scenic Café. After this long cold winter, immerse yourself in classic spring ingredients while expanding your skills as a home cook. The two day course will feature preparation of a variety of recipes, including asparagus in flan and a lemon-marinade; ramps used for a green top vinaigrette and truffled whites; herring and trout from Lake Superior; and rhubarb as soup, clasfouti and custard--a new take on a Swedish treat. Engaging more than simply recipes, you’ll explore creative ways to craft spring dishes and enjoy camaraderie and conversation in the kitchen. The experience will culminate with a shared meal on Sunday evening for students and their guests. Note, Mother Nature’s whims may impact our ingredient selections.

Currently Scheduled Sessions