Come spend an evening creating a 4-course local menu in Philly! We will team up to make the following from scratch: raw asparagus salad with bitter lemon and sumac vinaigrette, duck Hollandaise sauce, cassoulet, gluten-free bread / breadcrumb topping, spring pesto, ice cream with rhubarb maple compote.  In addition to learning some great techniques in the kitchen, you’ll learn about some local producers and products in our area.   Throughout the night will be discussions of where these local products come from and what kinds of dishes and mindset goes into creating seasonal dishes and menus.  This event is BYOB.