Freshness of Spring - Carrot Soup & Salmon
Saturday, April 18, 2026 | 6:00PM - 8:30PM
$189.00 Per Station (Suitable for Dynamic Duos- see below for more details)
Step into the freshness of spring with Chef Fernando as he guides you through a French‑American menu that’s light, aromatic, and perfect for the season. This hands‑on class blends French technique with American spring ingredients to create a meal that feels refined, colorful, and full of new‑season energy.
Appetizer: Carrot‑Ginger Velouté with Citrus‑Seared Shrimp
Silky, vibrant carrot‑ginger soup finished with a citrus‑kissed seared shrimp makes a fresh, elegant start that captures the essence of spring.
Entrée: Salmon en Papillote with Lemon & Herbs
Classic French parchment‑baked salmon infused with lemon, fresh herbs, and spring aromatics is light, fragrant, and beautifully tender.
Side: Spring Rice Pilaf
Fluffy, aromatic pilaf folded with herbs and seasonal vegetables is a perfect complement to the delicate salmon.
What You’ll Learn
• How to build a velouté with perfect texture
• Searing shrimp with citrus without overcooking
• The art of en papillote — gentle, aromatic steam cooking
• Layering herbs and aromatics for spring brightness
• Creating a balanced, fluffy rice pilaf
• Plating with elegance and seasonal color
This class is suitable for the following Dynamic Duo* types:
YES: Parent/Grandparent & Child
YES: Couples/Roommates (live in the same household)
YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)
*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)
We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!
Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.