This class celebrates the approaching summer solstice with a fresh, seasonal menu ideal for al fresco entertaining. Students will cook in pairs or small groups, creating a vibrant, Mediterranean-inspired meal that’s as enjoyable to prepare as it is to eat. We’ll focus on high-impact, low-fuss dishes highlighting summer produce and elegant yet relaxed plating.

Charred Peach & Burrata Crostini with Basil Oil and Smoked Sea Salt

Lemon-Herb Spatchcock Chicken with Salsa Verde

Grilled Vegetable Orzo Salad with Feta, Mint & Lemon Vinaigrette

No-Churn Honey-Lavender Ice Cream with Fresh Berries & Almond Crumble

DIY Summer Shrub Mocktail (vinegar-based fruit drink)