3/14 Saturday 11 a.m. $40
Eat Eggs!
Farm fresh eggs are abundant and their culinary uses are virtually unlimited. Baked, coddled, deviled or poached– you will explore many of the possibilities in this class. You will cover the basics so any skill level can master the versatile egg.
Menu: Poached Eggs on Spring Greens; Herb and Ham Omelets; Crème Brulee with Sugared Violas.