An “Ode to Summer”

By , Peninsula Pulse

The Savory Spoon Cooking School proudly announces the start of its 12th season. They’re getting summer cooking started with a special “Ode to Summer” class on June 26 at 6 pm.

Early summer has great treats from the early garden and this class will feature the best of the best. Learn about fresh and dried morel mushrooms, create a great rhubarb sauce, and learn to candy orange peel. The menu includes: Spinach Salad with Smoky Red Deviled Eggs; Herbed Lavosh
; Tender Spaetzle with Morel Cream Sauce
; 
Sauté Turkey Cutlets with Asparagus and Cherry Tomatoes
; and Ricotta Cake with Candied Orange and Rosy Rhubarb Sauce.

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