Samin Nosrat's Salt, Fat, Acid, Heat: Mastering The Elements of Good Cooking with wonderful illustrations by Wendy MacNaughton can be found on nearly every chef and avid home cook's bookshelves. It explores the world's cuisines and unites the universal use of four elements. Lydia Gwin shares some of her favorites as the class enjoys garden lettuces with red wine vinaigrette, finger-lickin’ pan-fried chicken with sautéed asparagus with classic French herb salsa, plus rhubarb and frangipane tart with vanilla cream.

Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy eggless asparagus panna cotta served with chilled poached asparagus salad, poulet sauté avec crème de chorizo - sautéed chicken with chorizo cream sauce, pommes fondant, plus fraisier gâteau - a French strawberry cake.

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.