Turn a variety of breads into extraordinary brunch options to enjoy with a rhubarb gin fizz or an elderflower mimosa. This hands-on class with Lydia Gwin will create avocado-elote toast with pickled onions and candied bacon on sourdough, Bloody Mary egg salad toast on country bread, cinnamon-sugar brioche fried French toast with berries and cream, plus eggs Benedict of prosciutto, five-minute steamed eggs and hollandaise on marbled rye. #weekday

Maria Sakellariou proves that any day of the week can be turned into a celebration with a simple addition of ouzo and a shout of Opa! Join her for a hands-on class creating Cretan dakos - barley rusks topped with grated tomato and crumbled goat cheese, French-fried cod pieces served with beet and garlic mash, mussel saganaki steamed in ouzo topped with crumbled feta and slivers of fennel, cruciferous vegetable salad with toasted pine nuts, plus cheese fritters drizzled with Greek honey served with Greek mountain tea.

Jeff Friesen presents an elegant spring Italian dinner starting with ricotta du bufula - whipped buffalo ricotta with grilled sourdough bread and fresh herbs. Enjoy asparagi al cartoccio - asparagus and lemon cooked in parchment with garlic and thyme, agnello alla griglia - grilled lamb chops with fava beans and ramps and mint, plus gelato alla fragola - strawberry gelato with pie crumb topping.