As winter fades away, we find ourselves craving lighter, fresher flavors—but we're not quite ready to give up on soup. Spring is the time to send hearty winter stews into hibernation, to say farewell to the root vegetables and grains that have been in heavy rotation, and in their place, embrace the bounty of fresh vegetables that are showing up at the market.
In this demo class we will showcase the vibrant and delicate flavors of spring with a variety of soups and salads.
WHEN: Friday, April 6
TIME: 11 a.m.-1 p.m.
INSTRUCTOR: Lindsay Smith
COST: $20 Member; $40 Non-member