Shelley created some of these dishes for an Easter Menu at Gourmet Magazine. They are among her favorite recipe developments during her 12 years there.

Menu:

Cream of Pea Soup with Mint

Hibiscus Marinated Leg of Lamb

Goat Cheese Scalloped Potatoes

Seasonal green vegetable

Creme Caramel Tart

When: March 22nd, 6-9:30pm

Where: Shelley’s Table, Lambertville

Cost: $140/pp

Limit: 8 cooks