With Chef Rebecca Meyer

Spring Has Sprung

Enjoy this lunch celebrating spring flavors.


  • Date: Thursday, May 10th, 2018
  • Time: 11:30am — 1pm
  • Instructor: Chef Rebecca Meyer
  • Cost:

Save 10% on products at the Cooking School Store the day of your class!

All fees are refundable and/or transferable up to 48 hours prior to the scheduled class. No refunds will be given for cancellations with less than 48 hours notice. Seating is first-come, first-served. For group reservations of 5+ seats, five business days must be provided in order to receive a full refund. If we must cancel a class, those signed up will be contacted by phone and a full refund will be issued. If you require handicapped seating arrangements, please call our Guest Services team Monday-Friday, 8am-5pm.

Your card will be charged on the day of your cooking class. [DETAILS]
You will see a credit card authorization appear on your statement or in your banking records prior to your cooking class. This is standard procedure to verify that your credit card is in good standing and that funds are available. Since your credit card will not be charged until the day of the class, you will not be charged twice, as this pre-authorization will automatically expire in accordance to the timeframe set by your financial institution and no action is required on your part.

Class Menu

  • Spring Couscous Salad with Wilted Spinach and Spring Peas dressed in a Basil Vinaigrette
  • Balsamic-Braised Lamb with Rosemary and Fennel
  • Sweet Corn Risotto and Brown Butter-Roasted Cauliflower
  • Pistachio Layer Cake with Honey Cream Cheese Frosting

Spring Has Sprung

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Seats available