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Spring Vegetable Celebration

Course number : 2548   
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While we are able to enjoy most vegetables year 'round, here we’ll focus on using the quintessential vegetables of spring to make a delicious soup, salad, side dish, and main dish. Our menu will include Potato and Leek Soup, Orange and Fennel Salad, Balsamic Glazed Asparagus, Ham and Spring Vegetable Frittata, Endive Stuffed with Herb Goat Cheese and Smoked Salmon. This is a hands-on cooking class, so please bring your chef’s knife, cutting board and apron with you and of course, your appetite, as we will be sampling all the dishes prepared! Materials: $15 at class.

Class Details

1 Sessions

Roseville Center

Mayumi Tavalero 

Class Fee: 


Material Fee:


Schedule Information

Date(s) Class Days Times Location Instructor(s)
4/25/2018 Wed 6:30 PM - 8:30 PM Roseville, Roseville Center  Map, Room: RVC-255 Mayumi Tavalero