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Fresh Washington Asparagus Festival with Chef David Ross

May 8 @ 5:30 pm - 7:00 pm

Monday, May 8 at 5:30 pm:

Class:  Fresh Washington Asparagus Festival 

Instructor:  David Ross

Description:  Whoa, Nellie – if you haven’t had asparagus fresh from the farm, you haven’t lived! Chef David will showcase fresh Washington asparagus. We’ll learn how to take a classic recipe of prosciutto and melon and give it a contemporary take in a dish of Poached Asparagus with Crispy Prosciutto and Melon Sorbet.  Then we’ll learn how to make a delicious Cream of Asparagus Soup garnished with Seared Scallops and Crispy Onions. When you taste them, you’ll be a fresh asparagus believer!!

Fun Note: Did you know that the root of an asparagus can go as deep as 15 feet into the ground? Because of its deep-reaching roots, asparagus is very high in minerals which — with our depleted food system and barren soils — we almost never get enough. Asparagus is brain food, pure and simple!

Class Limit: 16            Class Style: Presentation*            Class Cost:  $39             Class time: approx. 1.5 hours


Note: Classes are all approximately 1 hour to 1 & 1/2 hours unless otherwise noted!

*Presentation Style Classes include: Printed recipes, class-room style instruction with visual screens,

Q & A time, and good-sized samples of food.

(Please note – there is no hands-on participation in a presentation style class unless otherwise noted!)

*Hands-On Style Classes include:  Smaller class size, more personal instruction, actual participation in some of the preparation, printed recipes, Q & A time, and food sampling. Hurry – Classes fill up fast.  Please call to register!

Phone:  509-328-3335  Address: 621 W Mallon #416 (The Flour Mill)



May 8
5:30 pm - 7:00 pm
Event Categories:


The Kitchen Engine
621 W Mallon #416
Spokane, United States
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