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The Farmers Market can seem sparse in May, but upon closer inspection there are many wonderful fresh flavors available. After the market stroll (a great time to ask all those questions about produce you've always wanted to cook with) and brief market cooking demonstration, chef Victoria Rezonja will guide guests as they create a delicious lunch at the Relish Culinary Center, working with amazing spring ingredients, including fava beans, asparagus, locally smoked salmon, lots of fresh spring herbs and greens, and the first of the season's strawberries. Participants will enjoy the delicious lunch they create with a variety of local wines.

Menu

• Spring Lettuce Rolls with Shrimp and Smoked Salmon
• Fava Bean "Wonton Wrapper" Ravioli with Spring Herb & Butter Sauce
• Barbecued Poussin with Green Garlic and Baby Herb-Rustic Bread Stuffing
• Green Goddess Salad of Baby Beans (young legumes), Asparagus, and Preserved Lemon & Dill Dressing
• Strawberry Frangipane with Vanilla Curd

Chef's Market classes are repeated monthly with different chefs and seasonal menus through November.

This Relish class includes 8 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.