Perfect Spring Parties
Entertaining and throwing backyard parties should be fun. Learn to create food that will add to a relaxed and expressive atmosphere your guests will enjoy. Theme your party and practice your menu ahead of time - enroll in one of our classes and take advantage of the opportunity to perfect your dishes, ask our chef questions and get advice first-hand. We'll help get you ready to do the warm weather rumba!

Primo Pizza
Thursday, May 8, 6:00 - 9:00 p.m.
Hands-On. Cost $95

Totally Tapas
Tuesday, May 13, 5:30 - 9:00 p.m.
Hands-On. Cost $95

Vegetarian Spring Workshop
Wednesday, May 14, 5:30 - 9:00 p.m.
Hands-On. Cost $95

Chinese Take-Out Favorites
Friday, May 30, 5:30 - 9:00 p.m.
Hands-On. Cost $95

You're invited to check out our school and fabulous spring schedule:

• Learn about our fantastic hands-on classes
• Meet our dynamic chef instructors and staff
• Observe quick and impressive cooking demonstrations
• Taste complimentary hors d'oeuvres and beverages
• Take advantage of our Open House discounts and enroll in spring classes
• Pre-registration is requested »

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Serves 8

Ingredients:

3 Tbsp. olive oil
2 cup yellow onion, small dice
2 cup carrot, small dice
2 cup celery, small dice
3 large garlic cloves, minced
1 fennel bulb, stalks trimmed and bulb chopped
1 pound new potatoes, small dice
1 bunch asparagus, ends trimmed and cut into ½" pieces
5 cup spinach or chard, tough stems removed and leaves chopped
1, 15 oz. can white beans, drained and rinsed
10 cup vegetable stock or water
1, 2" piece of rind cut from a wedge of Parmigiano-Reggiano (optional)
3 sprigs fresh thyme
1 bay leaf
1 tsp. salt and freshly ground black pepper

Method:

1. In a large stock pot over medium heat, heat oil and add first three vegetables. Cook until tender and add garlic. Cook garlic for two minutes then add fennel and new potatoes. Season vegetables with salt and pepper.
2. Add vegetable stock or water and bring to a simmer. Add Parmigiano rind (optional), thyme, bay leaf and simmer for 15-20 minutes, or until potatoes are al dente.
3. Add white beans, spinach/chard, and asparagus and cook until asparagus is tender.
4. Season with salt and pepper and serve. Garnish with a dollop of fresh pesto (optional) and a shaving of Parmigiano-Reggiano.

We post new recipes on our website every week.
For more recipes, visit the recipe section of our website!

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