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.

Experience the satisfaction of stocking your pantry with homemade fruit condiments and learn the difference between preserves, jams, and marmalades. Work side-by-side with Lydia Gwin learning safe and easy techniques of water-bath canning, working with natural and commercial pectin, balancing sweetness with acidity for perfect preservation, and creating flavor variations, as this hands-on class creates strawberry-vanilla bean preserves, blueberry-limoncello jam, and chai-spiced orange marmalade. Each participant will take home one jar of jam. #weekday

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.