Overview

SPRING WOOD FIRED FEAST
Friday, March 27th, 6 pm - 9 pm

Spring is the season of bright flavors, fresh herbs, and ingredients that don’t need much to shine — and this class is all about learning how to bring them to life with heat, smoke, and a little bit of confidence.

In this hands-on experience, we’ll cook a full spring meal using techniques that highlight what we love most about this time of year: roasting over fire, building bold sauces from unexpected ingredients, and creating dishes that feel rustic, elevated, and completely seasonal. You’ll learn how to balance richness with acidity, how to use herbs with intention, and how to bring a full plate together with restaurant-level polish.

We’ll finish the evening with a bright spring dessert that’s as beautiful as it is delicious — the perfect ending to a meal that tastes like March turning into April.

MENU

Wood-Fired Baby Artichokes with Lemon Aioli
Spring Radish Salad
Lamb Chops with Carrot Top Pesto + Roasted Baby Carrots
Creamy White Bean Ragout with Roasted Cauliflower
Meyer Lemon Tart with Lavender Cream

Highlights

YOU WILL LEARN

How to roast and caramelize vegetables using high heat and wood-fired flavor
How to pan-sear lamb chops and cook them to the correct doneness
How to make a bright herb pesto and a smooth lemon-forward dessert cream

Our cooking classes are immersive hands-on experiences. You are welcome to do as much or as little as you want in class!

You will be greeted with a welcome beverage and snacks will be provided.
Classes culminate in a family style meal around our barn wood tables towards the end of class.
You’ll have access to a packet of recipes from the class so you can repeat them at home.

Location

The Kitchen at Middleground Farms

Instructors

Chef Jason
Chef Katie