Garden to Table – March: Spring Fresh

Greens, herbs, and fresh spring produce and are just starting to poke their heads up in March in North Carolina, and we have a class concocted a class to help you make them into a beautiful meal! The Garden to Table series goes around the calendar year, using what is in season to make creative, delicious meals, teaming with flavor and spilling over with variety. This March, your Instructor, Merrill Gates, will focus on the arugula, chives, mushrooms, and asparagus, that helps spring taste like spring, as always with elegant spin and a smashing combination of ingredients. You won’t want to miss this class that starts with a dainty soup and ends with decadently topped brownies. You will make it all, and then wine and dine, grab your spot today!

(Vegetarian Option Available! – Just notify us)

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Lemon Egg Soup with Fresh Chives

Arugula Salad with Goat Cheese, Craisins, and Sunflower seeds

Chicken Mushroom Risotto with Asparagus Bundles

When you purchase ticket(s), please share your first name and any guests’ first names so we can have name tags ready.

Please review FAQs for cancellation policy and detailed directions to culinary studio.