Traverse City Wine-Tuscan Spring Dishes

Chef Lynne Brach

Spring is surely Tuscany’s most beguiling season. The landscape fills your eyes with so many shades of green that words fail. Cypress trees, like columns of arrows pointing the way to heaven, line Tuscany’s famed rolling hills. Medieval towns overlook a checkerboard fairyland of blossoming cherry, peach, apple and olive groves, wildflower carpets and row upon row of vineyards. Everywhere you look is a celebration of food. In Italy, food fills the soul and renews it. Learn the luscious and lively cuisine of Italy and techniques of Tuscany where Chef Allen taught and learned many of these dishes. You’ll prepare dishes like Wild forest leek and cabbage soup, Pasta e ceci, Stuffed artichokes with lemon caper sauce, Asparagus three ways, Braised tuna "in zimino" (spring vegetable sauce), Grilled chicken with arugula sauce, New potatoes baked with fennel, Lemon biscotti and Zabaglione with strawberries. The cost is $125 per person. Reservations are required and spots are limited.