FARM TO TABLE

If you keep up with our local food and restaurant scene then you know that chef’s all over the Bay Area look to farmers markets and seasonal vegetables as their main inspiration. Spring has always been a special time of the year for produce, isn’t everyone sick of squashes and Brussels sprouts by now? At the markets asparagus is a true symbol that spring has arrived. It pairs beautifully with so many other flavors like eggs, herbs, lemon, potatoes, cheeses and mushrooms just to name a few. All of our vegetables are always sourced by local and organic farms and we are really grateful for these relationships. Come learn to work with some of our favorites in this seasonal hands-on cooking class.