This class has been postponed.
In this class we will celebrate the bounty of spring vegetables such as asparagus, leeks, nettles, pea vines, and tender greens. What we use will depend on what is available the day of the class. Recipes will include a creamy soup, a vegetable topped millet polenta and a colorful and tasty spring salad. This demonstration class will give you new ideas, inspiration and tasty samples of some wonderful dishes, gluten-free and vegan. There will be an additional materials fee of $15.00, which will be added to the cost of the class when you register.
Contact: Kell Killian at Kitchen-2.Lead@BainbridgeBARN.org
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