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Fresh and Healthy Spring (March Class)

Sunday, July 19 @ 3:00 pm - 7:00 pm


Let’s welcome spring with these healthy recipes that are not only stunning to look at but delicious too! I’ll teach you all about the edible flower varieties in my garden and we’ll harvest them for the salad. You’ll learn how to pick out the freshest fish in the markets and the best sources to buy. Best of all, we cook together around the island and then enjoy our delicious creations.


  • Rhubarb & Fennel Spritzer

    What could be better as a spring refresher than this amazing fennel and rhubarb inspired drink. Yum!

  • Rainbow Radish & Edible Flower Salad with Blood Orange Vinaigrette

    A feast for the eyes, this salad is hearty with watermelon radishes and edible flowers and greens from the garden.

  • Sesame Bok Choy & Shiitake Mushrooms

    A great side that is perfect for fish and chicken alike.

  • Miso Glazed Black Cod

    One of my favorite ways to eat cod is with a beautiful glaze of sake, mirin and spices.

  • Gluten-Free Blood Orange Upside Down Olive Oil Cake

    Light, tasty and full of tang-this cake is made super special with local citrus.

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Sunday, July 19
3:00 pm - 7:00 pm
Cooking Class Category:
Cancelations & Refunds:

The cancellation policy enables me to bring you cooking experiences that are small, intimate, and hands-on. Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds, credits or class transfers will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.

*Menus are subject to change without notice