March News

Featured Recipe

Purple Carrot-Rhubarb Marmalade by Dame Heather Arndt Anderson

1 lb carrots (preferably purple), shredded

1 lb rhubarb, finely sliced

3 cups sugar

zest and juice from one orange

1/8 tsp ground cardamom

1 tbsp grated ginger

1/4 c lemon juice

1/4 c unsweetened cranberry juice

Simmer 20-30 minutes over medium-low heat until rhubarb is tender and jam passes the cold plate test.

Modern French Pastry - Process photos -- 01416.jpg

New Food and Wine Master Classes by Dame Cheryl Wakerhauser

Fine-tune your baking, explore a new wine region or just have some fun with friends in one of Cheryl Wakerhauser’s food & wine master classes . All classes are hands-on, interactive workshops, as Cheryl believes this is the best way to retain what you’ve learned (and also more fun!) Class sizes are limited to 12 participants so each person has the chance to fully understand every step of the subject being covered and time to ask plenty of questions. Tastings, written recipes and notes on the day’s topic are always provided. See the complete list of classes here.