Spring wakes up our senses after a long, cold winter. Here in the North, the flavors of spring emerge slowly, but there’s one definite star of the season: rhubarb. Join chef Scott Graden, owner of the New Scenic Café, to celebrate the flavors of northern spring, including the mighty rhubarb. Be inspired by this new season while cooking up pork tenderloin with rhubarb ginger chutney and duck with rhubarb sauce. Sides of pickled rhubarb and strawberry rhubarb consommé with aquavit offer satisfyingly tart freshness. From there, sweets abound with rhubarb almond danish, Grandma Agnes' rhubarb cake, rhubarb custard tart, rhubarb raspberry pie, and goat cheese cake featuring poached rhubarb, strawberry rhubarb consommé, poppy seeds, and rye granola. Tastes of spring were never so exquisite! Class will culminate with a shared meal on the final day around 4pm. Students may bring a guest to the meal.

Required Tools

• Assorted containers for bringing food home
• A basket or box for those containers
• Beverage for shared meal

Optional Tools

• Bring your favorite apron, if you wish.