Join Chef Mike from 6 – 8 p.m. on April 16 at Willy St. Co-op to learn how items are for a spring lunch.

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. Demonstration with limited hands-on opportunities.

Ages 12+. $30 for co-op members/owners and $40 for non-owners.