Spring is without a doubt my favorite season for vegetables. Green, green and more green! (fresh peas! artichokes! leeks!)

Long before "farm to table" was coined and became trendy, the Spanish peoples were cooking seasonally with what was available, and in a simple, unfussy way. Come join me in this hands-on workshop for a feast of green Spring, the Spanish way. We will eat a tapas-style meal followed by a classic dessert, which is seasonal too, as springtime is also the time of egg surplus!

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Catalan Peas with Sausages
Artichoke Chips with Lemon Alioli
La Rioja-style Slow Cooked Spring Vegetable Medley (menestra de primavera)
Creamy Rice with Artichokes, Favas and Peas
Crema Catalana - custard scented with cinnamon, with a caramelized sugar crust

More info and registration here.