Winter used to be a time of shortages and meagre fare. Fasting was normal, even a religious imperative for many. Spring brought some relief with holidays celebrated by feasting. Learn about these ancient seasonal food patterns and the many dishes invented by clever cooks that have become beloved classics – bean and fish dishes for Lent, lamb at Easter and the baked goods and desserts for Mother’s Day and other spring celebrations. There will be samples to taste and recipes to take home.
Instructor: Claire Hopley
Adults
Saturday, 10 am-12:30 pm
One class: March 10
