Join Chef Mike to create a spring lunch menu including a bright and refreshing endive salad with citrus fruits and spring onions, crispy zucchini fritters with chutney, a cheesecake dessert made with the sous vide method, and a sparkly fruit shrub mocktail (that would make a great cocktail, too!). Recipes contain: wheat, milk, eggs. Demonstration

We will explore the history, culture, and foods that made Louisiana a true melting pot. We will explore by ingredients and/or culture, sampling foods that contributed to the main dish of the state, Gumbo. Join Steffry to discuss the traditions and history that make Louisiana what it is today. On the menu: Jambalaya, Okra and

There are many ways to utilize the berries that are in season. We’ll balance sweet and savory, and explore some new and different takes on familiar fruits (and some classics, too!). On the menu: raspberry glaze for grilling, fresh baby spinach and blackberries with a warm balsamic dressing, strawberry and brie bruschetta, and a blueberry

Join Chef Paul to honor Martin Yan, a popular Chinese chef and TV personality. Paul will select some of his favorite recipes and adapt them to make in our home kitchens—certainly, fortune cookies will be included. On the menu: golden vegetable balls, steamed egg with meat and seafood, succulent mushroom and cabbage, and tender chicken

Bring your cast iron skillet from home to learn how to season, clean, and maintain it properly—this is one cooking pan you shouldn’t be without! On the menu: vegan stir-fried vegetables, tofu with a vegetable medley, blackened fish, and vegan cobbler—all made in cast iron! Recipes contain: fish and wheat. Demonstration and hands-on. Tips for