Finally had your fill of wintertime root vegetables? Then come celebrate the bounties of spring at the Pantry! In this class we’ll create a fabulous spring meal with ingredients found at the farmer’s market. Sarah Monson will teach you how to make nettle and ricotta-stuffed tortellini in parmesan brodo; snap pea, pea shoot, and radish salad with mint and creamy poppyseed dressing; grilled artichokes with almond romesco; and rhubarb upside-down cake with vanilla and Chartreuse whipped cream.

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.