Join us for this fun cooking class and make this incredible menu highlighting ingredients from our Pacific Northwest:  Crostini with Spring Pea & Nettle Pesto; Gnocchi with Asparagus and Green Garlic; Poached Salmon with Morels & Spring Herbs; and Rhubarb Swirl Ice Cream. Chef Lisa Crawford of the Tiny Kitchen will help us celebrate the season as we make each of these recipes with ingredients sourced from local, sustainable farms. Enjoy a feast from your hard work as we enjoy a sit-down meal at the end of the class.