Our seasonal soup and salad series of classes is designed to demonstrate how simple it is to turn seasonal produce into healthy soups and salads for any time of year. It’s not always easy to know how to make the most of all of the fresh ingredients out there, especially in this greenmarket season where there’s an abundance of greens, herbs and vegetables to choose from. This class will show you how to layer the fresh flavors of the season in a delicious soup and salad pairing that you can return to year after year. Despite the unusually warm spring we’ve had this year, it’s still always comforting to enjoy a good bowl of soup, no matter what the temperature is outside. Along with the soup and salad, we’ll cover some unique drink and dessert recipes incorporating sorrel, mint, beet and lavender, some of the most versatile and exciting flavors of this time of year. So let’s celebrate the spring by making most of the season’s offerings!
Recipes:Sorrel-Lemon Sodas, Fresh Spring Pea Soup with Edible Flower Croutons, Strawberry Spinach Salad with Almonds, Goat Cheese and Minted Champagne Vinaigrette, Herbal Pavlovas with Lavender Beet Syrup
Class Type: Individual, hands-on cooking class
Class Notes: Spring soups are stupendously simple after you attend this class!
Tessa Liebman was born and raised in Brooklyn and is completely not surprised it has become the culinary mecca that it is. A graduate of the French Culinary Institute, Tessa has worked in restaurants, taught a culinary job training program for underemployed adults and was the Executive Chef at Shiraz Events for two years creating menus and overseeing events for such clients as LVMH, Google, Microsoft and Beyonce. Tessa is currently working as a Private Chef, consultant, caterer and food stylist. Her articles and styling work have been featured in WSJ Magazine, Epicurious.com and Foto8. Recently she has begun a series of private dinners with her artist friends called Methods and Madness.