Join Chef Mike from 6 – 8 p.m. on May 21 at Willy St. Co-op to learn how to springtime tapas and small plates for entertaining.

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.

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