Tunisian Spiced Rack of Lamb with Lebanese Fattoush Salad

Mary Clare Griffin traveled to Europe with her son Gabriel more than a dozen times this past decade, immersing themselves in food culture, history and cooking classes- most recently in Estonia and Finland- while gathering stories and recipes for her forthcoming book exploring the connection between food, grief, and love.

Mary Clare has been a private chef and caterer in the WRV for 35 years in addition to being an author and seminarian trained bereavement counselor. Her son Gabriel will join het for this colorful cooking demonstration.

*This class will be a mix of hands-on learning and observing with a scrumptious lamb meal at the end!

Please let us know if you have any special needs we should be aware of for you to attend this event.

Contact the host of COOKING WITH LAMB 2026 | Chef Mary Clare Griffin