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.