Spend an extraordinary evening in our kitchens with four talented and passionate chefs in our second seasonal dinner class using the bounty of spring with Sheri Doe, Jeff Friesen, Lydia Gwin, and Sharon Tutko. Enjoy their repartee throughout the evening as they share their vast culinary expertise. Start with a duo of appetizers in the Oregano kitchen -- puréed fava beans with truffle oil and parmesan cheese with crostini, and Moroccan chicken meatballs, served with a welcome drink -- strawberry-elderflower shrub with a choice of prosecco or club soda. Join your friends to choose your seats at the communal table in the Coriander and Basil kitchens to embark on a culinary showcase starting with cheese boards to share with marinated goat cheese, pickled beets and cauliflower, spiced nuts, and homemade crackers. Everyone will enjoy leek-asparagus spring chowder with garlic and artichokes served with artisan focaccia, charcoal-grilled butterflied leg of lamb with fresh herbs and lemon and garlic paired with a spring allium and whiskey risotto, plus spiced pavlova with orange curd and poached rhubarb topped with almond whipped cream and white chocolate shavings.

An optional wine pairing is available with a wine presentation by Scott LaChance. It is purchased separately, and requires a registration for the class.

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.

Give a warm welcome to pastry chef Rachel Seaton who takes a creative approach to cake decorating encouraging this hands-on class to let their imaginations go wild, be inspired by social media, or create something traditional. The buttercream frosting is already made and the six-inch one-layer cakes are out of the oven and ready to decorate. Learn to torte (level), fill, ice, and use a pastry bag to practice piping techniques and play with different designs to create your own unique cake. Each student will take home their decorated cake.