3/28 A Spring Table Cooking Class

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

• 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