When:
March 11, 2021 @ 4:00 pm – 5:15 pm
2021-03-11T16:00:00-08:00
2021-03-11T17:15:00-08:00
Where:
Online/Zoom
Cost:
Free
Contact:
Nicole Newell

Join us as we welcome spring with a farm-to-table cooking workshop that celebrates the season’s bountiful produce. Culinary arts instructor and natural food chef Lisa Núñez-Hancock will walk you through the history, traditions and recipe for a plant-based Irish Colcannon using seasonal vegetables from Eatwell Farm in Dixon, California. Whether you serve this delicious Colcannon for Saint Patrick’s Day or your Spring Equinox feast, this dish is sure to be a fun way to get more veggies on our plate and celebrate the season!

Register here!