Frances has just returned from a glorious, long overdue trip back to Ireland, ready to share another PROPER SUNDAY LUNCH with us! Inspired by meals she ate on her travels, our lunch will include very traditional fare along with some new, more modern dishes.

Frances’ menu will do all it can to celebrate the wonderful spring produce newly appearing in our local markets. We’ll start by making a colorful salad of Asparagus, English Peas and Carrots with Minted Crème Fraîche. Next, you’ll learn how to properly Roast Pork to achieve a glorious Cracklingfinish and make Scalloped Potatoes to serve alongside, too. For dessert, we will bake Pavlova Roulade, a pretty spiral of meringue filled with creamy Meyer Lemon Curd and Spring Berries.

After our kitchen work is done, we will share lunch around the table, paired with beer, wine, or a selection of non-alcoholic beverages, raising our glasses in a toast to new skills and a properly delicious Sunday Lunch!

Menu | Recipes*

Asparagus, English Pea and Carrot Salad
with Minted Crème Fraîche

Roast Pork with Crackling

Scalloped Potatoes
with Porcini Mushrooms

Pavlova Roulade
with Meyer Lemon Curd and Spring Berries