The Savory Spoon Cooking School is hosting an array of classes as the season gets underway.
On Saturday, June 26 at 6 pm, the Savory Spoon will celebrate seasonal flavors: asparagus, rhubarb, and more. Participants will enjoy local flavors while learning to sear crispy scallops, roast peppers and poach fruit in spice infused syrup. The menu for the evening includes salad, entrée, and dessert featuring a variety of fresh produce.
On Friday, July 2 at 6 pm attendees will explore the world of “Blues,” from Dunbarton blue cheese to Roelli blue cheese and the many varieties it has to offer. Blue cheese is versatile as a blended flavor or on its own.
The menu for the evening includes an appetizer, entrée, and dessert featuring blue cheese, including pumpkin soup, chicken breast, and apple tart. The class also includes a port wine tasting.