Sparris och Rabarber

Spring is here and it’s time to celebrate the seasonal produce of asparagus and rhubarb. Chef Scott Graden, from the New Scenic Café in Duluth, will be demonstrating a set of recipes with Nordic influences, including a scallop-herring roe-asparagus dish, asparagus galette, asparagus flan, and rhubarb custard pie. This fun evening will provide students with plenty of recipes and cooking tips to take home, so don’t miss out. A full meal that includes multiple courses is included in this demonstration-based class. Coffee and tea will be provided, and additional beverages will be available for purchase. It’s important to note that this menu includes dairy, eggs, seafood, and gluten, so please notify ASI of any allergens ahead of class.

This class is suitable for ages 18 and up.