The London Plane food class series, "Cooking in the Spring Time"

Have you ever wondered why fava beans exist, or why we plant chicories when we do? Come learn about the history and importance of the first vegetables of the season. You will learn to work with under used, yet readily available ingredients like the garlic scape, burdock root, cardoons and kale shoots. The class is taught by chefs Matt Dillon and Emily Crawford, and will include a detailed conversation about these interesting plants, cooking demonstration, and end with a family supper and wine.