Each year I look forward to making this dinner. The menu is from a pop-up restaurant, The Basement Table, that I ran with another chef for a couple of years before leaving California. It celebrates the bright fresh flavors and colors of spring. A quintessential spring dinner!

Menu: Sugar Snap Pea in Lemon Vinaigrette with English Pea Crostini, Mustard Grilled Chicken; Spinach and Pine Nut Salad; Pecorino Pudding, Soft Eggs; Strawberry Pavlovas

*** Sign up by March 24 to secure your spot ***

Instructor: Linda Lewis Elbert
Type of Class: Hands On; Adults Only