Celebrate seasonal recipes that transport you to the south of France where springtime vegetables, tasty tuna, and mixed berries are featured in a menu that is perfect for lunch, dinner, or a portable picnic. Join food writer and Chef Instructor Shawnie Kelley as you learn three classic recipes found throughout Provence, starting with Soup au Pistou- a sublime vegetable and bean soup swirled with handmade pesto. A modern version of the pan bagnet takes the classic French tuna salad sandwich to a new level as roasted and marinated vegetables complement this salade Niçoise in sandwich form. Shawnie gives pointers on choosing the best bread, types of tuna, and variations of veggies to be soaked into a crusty rustic bread. A perfect pairing with the salad. The pièce de resistance of class is the Berry Galette- an open-faced pie crust loaded with fruit and almonds. Learn the techniques for making a scratch butter crust, rolling the pastry dough, and fluting it around a heap of fruit. A dessert is nothing short of beautiful and delicious. A glass of wine is served with your meal at the end of class. Bon Appetit!

• You will be standing, cooking, and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back.
• If you need to cancel your class booking, you can do so up to 48 hours before the class to receive a refund or class credit.