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Learn how to cook seasonally at one of Weekend Kitchen’s spring cooking classes, including Spring Clean(s)ing, Magical Moroccan Springtime, Jam Session, and Burger Night.
A Spring Clean(s)ing class will get you ready for summer with a plant-based menu by Emily Florentino and an inspiring discussion of plant-based diets with Naturopathic physician Dr. Dana Krete of Prive Swiss. Our culinary adventure will next bring us to Morocco making a delectable vegetable tagine and kabobs with Chef Kathleen Benjdid of Tissa’s fame.
As we move further into spring, the berries will come ripe. Savor these bright bursts of sweetness all year. Jam Session will show you how to preserve these fruits with Master Preserver Pam Lillis. This brings us into June and the thoughts of summer and outdoor grilling. Chef Jennifer Magrey will run a burger and grilling class, which will be accompanied by a selection of beer from Little House Brewery in Chester.
There are a lot more wonderful classes to choose from on the Weekend Kitchen website https://www.weekendkitchenct.com.
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