Sharon Tutko brings her sunny disposition to the kitchen with the focus on spring bounty to create a spectacular meal. This hands-on class will make cream of asparagus soup with herbed puff pastry croutons cut into a variety of shapes, artichoke crostata featuring Einkorn flour with ricotta salata with thyme and parsley, one-pan roasted whitefish and leeks with fava beans and fennel served with tahini-lemon tarragon sauce, plus mascarpone panna cotta with chocolate shavings and roasted strawberry sauce.

Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy scallop bisque with spinach, sautéed snapper Dugléré served with a luxurious white wine-tomato-cream-hollandaise sauce on top of celeriac purée, plus coffee soufflé topped with rum sabayon.

Feel transported to a Parisian pâtisserie, as this hands-on class discovers magnificent macarons. Join Barclay Nichols in the kitchen creating a myriad of macaron variations, including banana flavored shells with a strawberry Italian meringue buttercream, lemon shell with a raspberry buttercream, and Fiori di Sicilia with lemon curd filling. #weekday