Demonstration-style class with opportunity for hands-on participation. Includes full dinner.
Rhubarb! Asparagus! New potatoes! Join Chef Darin Gagner for a technique driven class that focuses on making the most of Washington's plentiful spring season. Menu includes: pan-roasted duck breast with rhubarb and syrah jam; charred spring vegetables with new potatoes, tarragon, and hard boiled egg; asparagus and farro salad with prosciutto; farm lettuces with creamy horseradish dressing and radishes.
Class is limited to 10 students. Please note that class reservations are non-refundable.