On Saturday, May 28, 2016 I’m leading a cooking class for Metro Continuing Education called Spring Cooking in Edmonton.

Spring is an under-appreciated segment of the culinary calendar.  We are all well-acquainted with the abundant produce available to us in summer and fall, but spring in Edmonton offers up some truly unique and delicious ingredients.  In this class we will cook original dishes with familiar springtime ingredients like rhubarb, asparagus, and morel mushrooms, as well as some oddities, like birch sap, spruce buds, and the infamous dandelion.  Hands-on/demonstration course.

You can register for this class here.