Eating seasonally in the winter begins with cold season crops, dried foods and "good keepers"—those unfamiliar (to most of us) crops that used to be stored in root cellars. It is possible to eat more fruits and vegetables this winter without relying on produce shipped halfway around the world! In cold weather, our bodies crave these warming foods. Best of all, they are delicious and easy to prepare. We will make and feast on an assortment of time-honored winter produce using a variety of preparation methods. Our menu will include: Warm Red Cabbage and Beet Slaw; 10-Minute Root Vegetables; Cider-Glazed Roots with Cinnamon Walnuts; Spinach, Mustard Green and Potato Soup; and Plumped Dried Fruit with Greek Yogurt. We will make our own Greek Yogurt.

In this class, Babette will teach you how to make a complete dinner from the famed Cordon Bleu cooking school. There will be Cream of Tomato Soup with Tarragon as a starter, followed by Rack of Lamb with Garlic and Parsley Crust, Oven Roasted Ratatouille, and for dessert, a light Apple Honey Tart.

Vietnamese food is always colorful and combines a wealth of flavors. This class will teach you how to make Crab Meat and Sweet Corn Soup;  Chicken and Spring Mix Salad, with recipes for the chicken marinade and the salad dressing; Original Vietnamese Nems (shrimp, crab, chicken and pork recipes); Nem Tasty Sauce; Nuoc Cham Sauce;  a surprise dessert.

Learn how to prepare a delicious dinner without all the extra calories! For this cooking light class, Babette will be demonstrating how to make Savory Carrot Terrine with Chervil and Artichoke Purée, Chicken and Prawns with Lobster Sauce, and Roasted Bananas with Apricot Sauce.

The coming of Spring brings thoughts of lamb, a wonderful and healthful meat—especially when it comes from grass-fed only animals. You can prepare these dishes on the stove or on the grill. We will work with various parts of the leg, loins and rib. There will be four methods shown:  Grilled (or broiled) Leg of Lamb in Mediterranean Style (Turkish flavors), a North African (Moroccan) dish using different cuts of lamb prepared in a special pot with oranges and cinnamon, Perfect Rib or Loin Chops,  and Lamb Shoulder with Garlic and Olive Oil. Along with the meat, we will prepare Spring veggies, almond rice, couscous and wild rice. You will also learn where to find grass-fed lamb that is not expensive.

Beverly Cox studied at the Cordon Bleu in 1968 and was awarded the coveted Grand Diplome from the always cantankerous Madame Brassart. Let her share her stories and show you how to prepare an excellent dinner:  Ouefs de Farcis au Saumon Fumé (small deviled eggs with smoked salmon and capers); Boeuf à la Bourguignonne (yes, the same recipe featured in the movie Julie and Julia); La Tarte des Desmoiselles Tatin (carmelized apple tart) with a crust of Pâte Brisée, served with Crème Chantilly (whipped cream).