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Spring Cookery

Let’s awaken our tastebuds with the arrival of crisp, bright and tender produce while we move away from the heavy stews and root vegetables of the long winter season. Join Chef Bill for four dishes that celebrate the spring bounty by highlighting various veggies in a variety of dishes.

Our first dish will be a Risotto Primavera with peas, mint, shallots and lemon zest. Our next dish will be Pan-Seared Salmon with a shaved asparagus salad. The third dish will use wild onions, mushrooms and new potatoes for a vibrant side dish to accompany our main course. We will finish our spring feast with a Rhubarb Galette topped by a honey infused whipped cream.

If necessary, please check your spam folder for communications about this class. Please contact Nicole Tabit if you have food allergies, dietary restrictions or questions and concerns regarding ingredients.

Instructor: Bill Hardin Chef Bill Hardin graduated from Columbus State Community College in the chef apprenticeship program with honors. He has worked as a professional chef for over twenty years. He is an award-winning chef who has worked in the medical, retail and corporate fields as a chef. He has catered weddings, parties, anniversaries and office functions. He also has taught many classes in-person as well as online.