Fresh Starts: Cooking with Spring Flavors

Celebrate the bright, fresh flavors of spring in this hands-on cooking class with food writer and chef instructor Shawnie Kelley. This class presents three technical recipes in an approachable way, so you can master them step by step while highlighting the season’s best ingredients.

Discover techniques that elevate the natural beauty and flavor of spring produce. You’ll learn how to make perfectly creamy risotto, create a soufflé that rises light and airy every time, and craft a rustic galette with buttery, flaky pastry. Bring your appetite and creativity, and leave inspired and confident to recreate these spring-forward dishes in your own kitchen.

Shawnie Kelley – food writer and chef instructor with a focus on approachable, seasonal cooking.

• Asparagus, Ricotta, and Lemon Risotto – Creamy and bright, with tender asparagus and a hint of fresh lemon.
• Herbed Goat Cheese Soufflé – Light, fluffy, and infused with fresh herbs and tangy goat cheese.
• Spring Fruit Galette – Sweet-tart seasonal fruit baked in a flaky, golden crust.

• Adult learners and teen cooks (ages 13+)
• Beginners and experienced cooks welcome

• Comfortable clothing you don’t mind getting a little messy
• Closed-toe shoes required
• Long hair tied back
• Adult-sized aprons provided

Do I need prior experience?
No. Shawnie Kelley will guide you step by step.

Are ingredients and tools provided?
Yes. All ingredients, tools, and equipment are included.

Will we eat during class?
Yes. You’ll enjoy the dishes you prepare at the end of class.

Can dietary restrictions be accommodated?
Please contact us in advance with allergies or dietary concerns.

• Full refund for cancellations made 48 hours or more before class
• Cancellations made less than 48 hours before class are non-refundable
• Substitutions are allowed with prior notice

Cook with confidence. Taste the season. Leave inspired.

Know what’s Happening Next — before everyone else does.

Get App

Host or Publisher TheMix@columbus state