Riverside Kitchen

Hands On

There’s something special about the first harvests of spring. Tender shoots, bright herbs, crisp vegetables and the promise of a new growing season. This plant-forward class celebrates that sense of renewal, drawing inspiration from the garden and the abundance that begins to return to our tables.

Our chef will share techniques for bringing out the best in spring produce, with dishes inspired by ideas currently being developed in our kitchen. Expect bright, fresh flavours and thoughtful combinations. We’re still recipe testing for this class. We’re thinking maple-glazed spring carrots with silky tofu sauce and pumpkin seed dukkah, grilled asparagus with hoisin peanut cream, a fresh Waldorf-style salad with bulgar, pea and feta fritters, and a beautiful hummingbird cake to finish. The final menu will follow the season, so substitutions and changes are part of the experience.

Three beverages are included; additional drinks are available for purchase.

Dietary Information: This information will be updated shortly.

Cancellations: We begin preparing for our classes several days in advance. If you are unable to make it, please give us plenty of notice. If the cancellation is received more than 72hrs before the class you will be offered a gift voucher to use at a later date. If the cancellation is received less than 72hrs before the class, we will be unable to offer a refund or a gift voucher.

Minimum Numbers: In the unlikely event that we do not have at least eight people wanting to attend a class we may choose to reschedule the class to another date. You will be offered a full refund or a gift voucher if the new date does not suit.