In this hands-on class, we’ll lighten up dinner with peak of season spring ingredients. We’ll create a four course meal that includes the stars of the spring market including asparagus, peas, rhubarb, new potatoes, young salad greens, herbs and garlic scapes. 

This spring veggie focused menu includes:

- Lightened up spring barley soup with asparagus and peas

- Easy fish tacos with rhubarb salsa

- Mostly veggie potato salad

- Crisp spring greens with garlic scape dressing 

This class is vegetarian, kosher friendly and BYOB. If attendees don’t eat fish, tofu will be an alternative protein source in the potato salad. We save time at end of the class to enjoy eating around a communal table. This menu highlights CT produce being harvested in mid-May; items may change slightly depending on availability of ingredients.

About Liz Rueven: Liz is a Westport based culinary freelancer who has been writing her blog, Kosher Like Me, since 2011. She is passionate about encouraging readers to eat within the seasons, explore Jewish foodways and support local farmers and food creatives. Follow her on instagram @kosherlikeme.

Cost: $100 per Person

Instructor: Liz Reuven