Fresh pasta isn’t so tough when you have some locally produced help. Broad pappardelle noodles, pillowy ravioli, and spinach and cheese-filled cannelloni all from RP’s fresh pasta sheets. We’ll pair our pastas with freshly made sauces, of course (and no one needs to know that we didn’t roll the dough ourselves). Recipes contain: wheat, eggs,

Join Chef Mike to create a spring lunch menu including a bright and refreshing endive salad with citrus fruits and spring onions, crispy zucchini fritters with chutney, a cheesecake dessert made with the sous vide method, and a sparkly fruit shrub mocktail (that would make a great cocktail, too!). Recipes contain: wheat, milk, and eggs.

We will explore the history, culture, and foods that made Louisiana a true melting pot. We will go by ingredients and/or culture, sampling foods that contributed to the main dish of the state, Gumbo. Join Steffry to discuss the traditions and history that make Louisiana what it is today. On the menu: Creole Sauce, Creole

Marinated mushrooms and white bean salad, arugula pesto bruschetta, caramelized onion and olive tarts, and roasted cauliflower florets with spicy mayo are all on the menu and ready for your springtime gatherings! Recipes contain: wheat, eggs, nuts, and milk. Demonstration with limited hands-on opportunities. Class Refund Policy: Unless otherwise stated in the event description, registrations

In this hands-on class, Sharon, the Serious Cook, will guide participants in preparing colorful veggie stacks using portabello mushrooms, butternut squash, and macadamia nut "cheese." This recipe is a riff on one by Lauren Montelbano, author of Grounded. Also on the menu is one of the Serious Cook's favorite vegan and lactose-free desserts—silken tofu-based key

Marinated mushrooms and white bean salad, arugula pesto bruschetta, caramelized onion and olive tarts, and roasted cauliflower florets with spicy mayo are all on the menu and ready for your springtime gatherings! Recipes contain: wheat, eggs, nuts, and milk. Demonstration with limited hands-on opportunities. Class Refund Policy: Unless otherwise stated in the event description, registrations

We will explore the history, culture, and foods that made Louisiana a true melting pot. We will go by ingredients and/or culture, sampling foods that contributed to the main dish of the state, Gumbo. You will learn how important every culture is in the Pelican State and their contributions. We will discuss traditions and history