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.