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. Marie Rutherford will teach you how to make warm smashed new potatoes with green garlic, radish, herbs, ricotta salata, and lemon-sherry vinaigrette; spring greens with shaved asparagus, snap peas, pickled rhubarb, and coriander vinaigrette; leek tart tatin with black pepper caramel; and from-scratch strawberry sherbet.

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.