Brought to you by:

Chef Taryn Clayton

DATES March 11,, April 1, 15, 22 , 29

FARM TO TABLE 

Day 1: From the Garden·         

  •       Creamy Hummus with Homemade Pita Chips 
  •       Sweet Potato Toast with Smashed Avocado·             
  •       Lemon and Thyme baked Salmon, Garlic Breadcrumbs ·       
  •       Roasted Asparagus·            
  •       Apple Crumble 

Day 2: Baking from the Garden·         

 

  • Chocolate Zucchini Cake
  • Frosted Blueberry Scones         
  • Carrot Cake Muffins
  • Banana Bread         
  • Spinach- Artichoke Mini Quiches

Day 3: Let’s Have a Pic-Nic·         

  •       Caesar Salad
  •       Everything Buffalo Cauliflower “Wings
  •       Creamy Avocado Potato Salad
  •       Roasted Chicken Salad Sandwiches on Pita     
  •       Chocolate Chip Cookies

Day 4: All-Day Breakfast ·         

  •       Sausage Patties
  •       Crispy Sweet Potato Hash Browns
  •       Breakfast Quesadilla 
  •       Strawberry Nutella Pancakes
  •       Chocolate Banana Smoothie

Day 5: Fun Fun Fun·         

  •       Broccoli Cheddar Quinoa Bites
  •       Pepperoni & Olive Pizza
  •       Herb Roasted Carrots & Potatoes
  •       Zucchini noodles with Sage Pesto 
  •      Strawberry-Lime Sorbet

 

    Class is 2 1/2 hours

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