After our spectacular but long winter, I am hoping it actually looks like spring! This menu features a variety of quintessential spring ingredients to complement a beautiful rack of lamb entree.

Appetizer: Asparagus Balsamic Tart
Salad: Roasted Carrot Salad
Entree: Rack of Lamb with Pistachio Herb Crust
Side: Spiced Roasted Fingerling Potatoes
Dessert: Strawberry-Glazed Passion Fruit Cake

*** Sign up by May 13 to secure your spot ***

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