3/28 A Spring Table Cooking Class
$95.00
A Spring Table Cooking Class
Saturday March 28th, 6:30 to 10:00PM
Chef Jeanine Kelly
On the cusp of spring, Chef Jeanine Kelly has built a menu around what's fresh, hearty and vibrant, bringing rustic comfort and Mediterranean brightness together. From creamy mushroom risotto and savory lentil loaf with red wine gravy to crisp Greek salad and lemon-caper chicken, every dish feels simple, generous, and rooted in the season. A berry-studded mascarpone and limoncello cake provides a sunny, celebratory finish.
Menu
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- Mushroom and Farro risotto
- Lentil and walnut loaf with red wine, onion gravy
- Mediterranean lemon caper chicken
- Horiattiki composed Greek salad
- Spring berry mascarpone, Crema Lemoncello cake
- BYOB
