CHEERS TO SPRING

With spring nearly here, we move to foods that are fresh and light. Come for a great lesson to discover how to make these flavorful recipes for yourself. Our menu is Prosciutto wrapped Shrimp with Chive Butter Appetizer; Shaved Zucchini & Yellow Squash Salad with Toasted Pine Nuts & Lemon-Olive Oil Vinaigrette; Fresh Herb Pesto over Cedar Plank Grilled Salmon; Green Onion & Parmesan Orzo Pilaf; Butter Sautéed Green Beans, Carrots, & Roasted Garlic; Flash Fried Sweet Potatoes with fresh Herbs, and dessert of Homemade Lemon Pound Cake on the Grill with Vanilla Bean Ice Cream & Fresh Raspberry Sauce.