Spring in the NW Cooking Class

Pike Place Market Atrium Kitchen (map) Downtown
Tues, April 25, 6-8 pm

Chef Megan Barone will share the secrets behind her five-course seasonal menu—which will feature charred leek and cauliflower soup, shaved asparagus salad, nettle strangolapreti, morel mushroom and pancetta tart, and roasted rhubarb and creme frâiche semifreddo, paired with an opening cocktail and three wines—and you'll go home stuffed and with a recipe booklet.

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Event Times
  • Tues, April 25, 6-8 pm
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