Spring is almost upon us—just two weeks away, and so far March has behaved as expected—it blew in like a roaring lion…but this week turned into a gentle lamb. Before spring arrives, we wanted to have a class to help ease that transition--hearty and warm, but with some fresh nods to the season--spring onions, some delicious mushrooms and more. Chef Steven will teach this exquisite menu.

A Mustard and Herb-Crusted Lollipop-Style Lamb Chop - outstanding flavor and texture.

Red Wine and Rosemary Braised Lamb Shank - aromatic with deep, delicious flavor

Sherried Cream & Medley of Sauteed Mushrooms with Puff Pastry & Spring Onion

Fresh Lemon Mousse Parfait -Citrusy and bright!