Late-spring ingredients get a Provençal treatment in this hands-on French culinary workshop led by chef Sébastien Giannini and Anina Belle Giannini of Le Chef’s Wife. Participants will prepare a communal farm meal with dishes including bagna cauda, lamb with tapenade and fava beans, and strawberries with lemon thyme, with a focus on technique, timing, and cooking French food meant to be shared. Advance registration is required, and tickets are limited.