Taste of the Season Series

May: Quiche with Fresh Springtime Greens | Thurs., May 13 | 6 – 7:30 p.m. with Chef Emily Larsen

June: Celebrate the Solstice | Wed., June 23 | 6 – 7:30 p.m. with Chef Rachel Homan

July: Summertime Berry Bliss | Thurs., July 8 | 6 – 7:30 p.m. with Chef Emily Larsen

August: End of the Season Harvest | Tues., Aug. 3 | 6 – 7:30 p.m. with Chef Rachel Homan

Class series: $95 members | $115 nonmembers

Grocery pickup: $30 per class

Class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits, which is good for our bodies and for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting our community. Join Chef Emily and Chef Rachel this summer in tasting the season and learning to create dishes from the freshest — and therefore tastiest — ingredients around. 

Spring means fresh greens. Chef Emily will show us how to use those greens in a homemade quiche. June brings the summer solstice! To celebrate, Chef Rachel will share a delicious meal of grilled salmon and seasonal veggie skewers and a bright salad. Get the most out summertime berries with Chef Emily as she shows us how to use fresh berries to make both sweet and savory dishes in July. Then in August, Chef Rachel will be back cooking up the last of the season’s produce before fall. In this class we’ll make grilled chicken served with grilled watermelon and a bright salad with fresh tomatoes and corn.

Each class will feature locally-sourced produce. Check back for featured vendors. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.