Bringing seasonality to meals is a great way to keep dishes fresh and new, and we truly have a lot of bounty in the PNW to gather and enjoy no matter what time of year. Join Chef Hend Yahya in this hands on class where we will use seasonally fresh vegetables to top your homemade flatbreads, then make a savory Chicken Meunière, a lightly bread chicken dish that is brightened with a lemon butter sauce and tart capers. Next you will learn to roll and cut fresh made pasta dough and round out your meal with a delicious clafoutis for dessert. This French dinner is sure to become a staple in your repertoire.

• Flatbread with Herbed Cheese, Olives, Tomatoes and Pistou Sauce
• Chicken Meunière, Lightly floured Chicken Breast in a Lemon Butter Caper Sauce served with Homemade Fettuccine
• Seasonal Fruit Clafoutis (Chef prepared)