May 16, SATURDAY | 11:00 am - 2:00 pm
Spring Into Spring is a plant-forward cooking workshop inspired by the natural transition into spring.
As the seasons shift, we gently support the organs that have worked hard through winter, preparing the body for the more active months ahead. Rather than extremes, this experience focuses on subtle shifts — lighter, fresher food that helps restore flow, energy, and balance.
During the workshop, we will explore simple, practical ideas that can be easily brought into your everyday kitchen, along with a few elevated touches for more special moments. The focus is on transforming familiar ingredients into dishes that feel both effortless and refined.
We will cook with what the season offers right now — ingredients you can find at local farmers’ markets: fresh greens, herbs, radishes, and early spring produce like strawberries and rhubarb.
On the menu: Sweet Pea Soup with Pine Nut Cream, Light Goddess Green Salad, Spring Radish Galette, Quick Fermented Radishes, and for dessert - Strawberry and Rhubarb Granita