Cancellation Policy

Due to the nature of our events, classes, and dinners, all payments are non-refundable or exchangeable. If you find yourself unable to attend, you may transfer the ticket to someone else. However, we are unable to refund, exchange, or apply a credit to another offering. All payments are final.

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Spring asparagus is just one of the many seasonal ingredients to enjoy in this class!

Let us bring the best of Spring to your plate!

Spring in the Northwest is a magical time of fleeting short-season ingredients.  Eating seasonal finds like wild fennel, fiddlehead ferns, and nettles is a refreshing experience that really helps you truly experience a season.  Come join us for a demonstration-style cooking event where we enjoy the best of the season in Oregon through a four-course meal.  We’ll share how to handle these beautiful ingredients, where they are sourced and how to share the freshness of the season with your friends at home.  Come join us!

On the menu… sous-vide chicken liver mousse with brioche toast and spring onion marmalade ~ nettle soup with soft-boiled egg and watercress ~ white asparagus with ham, hollandaise and fresh dill ~ Parisienne Gnocchi with leek soubise and roasted fiddleheads ~ Sudan Farms lamb lollipops with minted peas and radishes ~ honey and orange possets with poached rhubarb and crisp herb shortbread

Our sommelier, Jean Householder, will be curating a paired wine menu to go with each course.

A non-refundable $50 table deposit will be taken with registration and will be applied to your bill.  Please let us know the number of attendees in your group.   The dinner will be billed at $150 per person to include wine pairings the night of the event.



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