Spring into Spring with a menu that celebrates this season of renewal. Step into the kitchen with award-winning food writer Beth Dooley to make luscious spring dishes including Forager’s Soup (a lush, bright, warming soup of sorrel, dandelion, and chives), salad of watercress, tendrils, and young goat cheese, and rhubarb vinaigrette, asparagus-barley risotto, spiced roast trout, and Maple Frango.

Required Tools

• All required tools/materials are provided by your instructor and North House and will be available once the course begins