With summer fast approaching, more seasonal treasures crowd the markets. In tonight’s class, we’ll showcase them all in this spectacular dinner party menu.

The three main dishes are unusual and delicious; the sides are dramatic and include salt-and smoky tea-infused edamame, gratineed artichokes, and the bright surprise of sautéed radishes. To finish it all, you’ll prepare and work with pastry dough to create a beautiful dessert.

Poached Chicken Salad with Sugar Snap Peas and Garlic Scapes with Tarragon Vinaigrette

You’ll be making:

• Edamame with Lapsang Souchong Salt and Braised and Gratineed Baby Artichokes
• Olive oil-Poached Halibut with Broccoli Rabe Pesto
• Poached Chicken Salad with Sugar Snap Peas and Garlic Scapes with Tarragon Vinaigrette
• Semolina Gnocchi with Fresh Fava Bean Puree
• Sautéed Radishes with Lemon-Dill Butter
• Cherry Crostata a la Mode