Eating the Minnesota Spring

Although summer fruits and vegetables get plenty of affection (we love you, tomatoes!), don’t skip spring’s amazing selections. From fresh asparagus to buttery-tasting leeks to earthy morels, local spring choices will leave you hungry for more. Join Chef Suzanne in this hands-on class that showcases the best of the season. 

Menu: Mixed Greens Salad with Broiled Meyer Lemons, Strawberries, Hazelnut-Crusted Goat Cheese Croutons, Fresh Chives and Lemon Dressing; Caramelized Leek and Asparagus Risotto; Chicken Scaloppine with Morels and Spring Vegetables; Rhubarb Cheese Strudel with a Vanilla Crème Anglaise and Rhubarb Compote.