Springtime, when the weather is just right, the rains have brought the ground back to life, and the garden starts to fill with early vegetables too tender for the harsh summer heat. Marie Rutherford recalls her nonna’s garden, filled with fat tomatoes held up by panty hose, herbs bursting from the ground, and how lightly cooking these vegetables increases their flavor without losing their freshness. In class, you’ll celebrate the Italian spring garden as you make pane molle di prato (garden bread salad with tomato, peppers, almonds, herbs, and rosemary aioli); scaffata (braised asparagus, fava, and spring peas with lemon oil); fried artichokes with roasted fennel, olives, and preserved lemon; and poached rhubarb and strawberries with whipped mascarpone.

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.