Spring brings a bounty of new life and fresh, tender veggies! In this class, you will utilize the earliest, freshest, and locally available ingredients to create a beautiful and satisfying meal while enjoying an adult beverage if you desire. Mary will guide you through the basics of selecting, seasoning, and cooking early Spring veggies. You’ll make a Rustic Greens Pie with Walnut Crust (perfect for any day of the week, or as a dish to share with friends), and a delectable sauté to accompany a variety of grains (in this class, you’ll make polenta). As many ingredients as possible will be sourced from local farms! Enjoy two adult beverages during class from a menu of beer and wine options. Class is for ages 21+, students work in pairs. Please register by March 6th.

Menu:

• Spring Greens Rustic Pie with Walnut Crust
• Sauteed Spring Vegetables with Herbs and Fruit Accents
• Polenta and Farro (also from locally produced cornmeal)

Skills You’ll Learn:

• Kitchen safety
• Shopping and eating seasonally and locally
• Knife skills
• Braising, sautéing, baking

What you’ll take home:

• Any leftovers you don’t eat in class

More about this class:

• Class is for ages 21+
• Great for beginner cooks!

**If you have any food allergies, food intolerances or aversions, please contact the Baker Hunt Administration office before signing up for any cooking or baking classes.**

Instructor: Mary Seguin