Sofra and Oleana chef-owner Ana Sortun and pastry chef Maura Kilpatrick are launching their new spring cooking class series, and they'll focus on foods found at farmer's markets. This Sunday, students will learn how to use parsnips, sunchokes, nettles, ramps, and sorrel to create dishes like nettle soup, goat cheese and pickled ramps, parsnips with Moroccan spices and sugared almonds, sunchokes with chorizo and golden raisin crumbs, and halibut with roasted grapes and sorrel butter.

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