This is a hands-on class open to cooks of all levels. With demonstrations and guidance provided by Chef Julia, participants will prepare and share a special lunch menu. Quiches – made with homemade crust and filled with a choice of meats, cheeses and vegetables; vinaigrettes – to dress a seasonal salad; and for dessert, crepes with assorted fruits, jams and chocolate. Bring your apron and enthusiasm!

There is space for up to 10 participants. Registration required by Thursday, February 16.

Julia is sous chef in the deli at Nature’s Oasis and author of two recipe books “Cocktails at Dinner” and “Remixology”. She has been teaching cooking since 2004.