Straddling both France and Italy, Provence is known not only for its lush hillsides and rolling fields of lavender, but for its rich culinary traditions. With her extensive travels throughout the region, Marie Rutherford’s love of Provencal cooking runs deep, particularly the rustic dishes prepared throughout the region. Join Marie and learn how to make croquettes de crevettes (shrimp croquettes with preserved lemon, olive, and pepper tomato sauce); calamars au fenouil et champignons (sauteed squid with fennel, mushroom, and artichoke) and olive oil garlic croutons; pasta au pistou (handmade taccole pasta with summer vegetable, beans, pistou, and broth); and gratin Provencal (summer eggplant and tomato baked with herbs and comte cheese).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.