Tuesday, April 24, 2018, 11:30 a.m. – 1 p.m.
New! Celebrate spring stalks like asparagus and fennel at this lunchtime demonstration cooking class featuring seasonal vegetables with notes for harvesting or selecting at the store, preparation tips, and basic cooking methods. Enjoy risotto primavera, sautéed baby artichokes, roasted asparagus with citrus butter, and strawberry rhubarb compote (not all recipes are vegetarian).
Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center