Spring Equinox: A Seasonal Vegetarian Feast

Spring is in the air! Strawberries are ripening, sweet snap peas are being plucked from their vines, morel mushrooms are burrowing out of the earth and flowers and tender herbs abound! Join Chef Gracie in a celebratory feast to honor this glorious seasonal moment. Students will not only learn to cook delectable, seasonal dishes, they will also work together to create a beautiful tablescape featuring fresh blooms and breaking buds!

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Meyer Lemon Rhubarb Spritz with Edible Flower Ice Cubes 

Strawberry and Snap Pea Salad with Preserved Lemon Croutons, Little Gems and Green Garlic Green Goddess Dressing

Morel and Spring Onion Tart with Homemade Puff Pastry and Fresh Chevre 

Blistered Asparagus with Raw Asparagus Ribbons, Meyer Lemon and Dill Aioli 

Apricot Almond Upside Down Cake with Elderflower Chantilly Cream 

*This menu is subject to change based on seasonal availability of ingredients

Allergens: Eggs, Gluten, Dairy. Concerns? Email info@18reasons.org.

Learn more about Gracie here.

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