Spring Forward with Tess Kelly | Sunday 03.16.25 @ 3pm

'Avec le printemps' around the bend, it's time to spring forward with some spring-forward recipes from the Tess Kelly collection!

First on the docket, we'll learn to make a savory tarte of the rough puff variety-i.e. a flaky, laminated dough akin to, but much simpler than a formal puff pastry--that can play host to any medley of veggies and fillings. 

As-is culinary tradition across many cultures, lamb serves as a symbol of new life and renewal; and thus will serve us well in our main course...and for dessert, we'll make a luscious chocolate torte that would make the Easter bunny swoon!  

On the menu:

     Carrot Tarte with feta + ricotta

     Lamb Meatballs with spiced tomato sauce + couscous

     Flourless Chocolate Walnut Torte

Tess Kelly is a chef and founder of Séraphine Workshops. She moved to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and French cuisine. 

After working for many years in the restaurant business in New York City, she opened Séraphine Bakery in 2014.  Since then Tess has developed fun, hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches a balanced, seasonal approach to eating. Her love of France and French cuisine runs deep, ever since her teenage years in Paris where it all began.

She currently teaches both private and public workshops in New York, and in France.

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