Spring dug parsnips, asparagus, fiddlehead ferns, and sprouts are just a few of the seasonal vegetables that arrive after the last of the winter's snow melts away from the Maine landscape.
Join chef Frank and learn how to incorporate fresh seasonal ingredients, including the last of the winter's storage vegetables and make some delicious meals.
Also in the discussion is learning how to incorporate seasonal plants and herbs for gentle cleansing after a hard Maine winter.
Students can be hands-on with the preparation of the classes recipes and will take home all the recipes shared. Plenty of food and beverages to keep you all satiated and nourished during the class.
Cost: $60 or 2 for $100