May 09, 2014 6:00 PM - 10:00 PM
Institute of Culinary Education
The sudden transition from winter to spring reveals a bounty of market-driven inspiration. In-season fruits and vegetables at peak flavor require little of the cook, allowing our imagination to create timely dishes that evoke the warmer, sunny days. In this class we?ll harness the beauty of just-picked produce in service of spontaneous seasonal desserts. Based on availability on the day of class, recipes may include: Rhubarb Panna Cotta, Berry Clafoutis, Strawberry-Basil Tart, and Chocolate Fondant with Citrus and Fennel.
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