Welcome the season with a beautiful spring menu built around light, refined soups and the kind of thoughtful finishing touches that elevate home cooking into something truly special. From a chilled asparagus gazpacho brightened with lemon and sweet crab to the rustic charm of classic soup au pistou, this class explores how spring soups can be both comforting and sophisticated. In this demonstration-style class, Chef Paul Brown will show you how to layer flavor, balance texture, and present seasonal dishes with polish and confidence. Along the way, guests will enjoy a full menu of vibrant accompaniments and a silky, old-world dessert to finish the evening.