Nebraska Furniture Mart roped off its Kitchen Design Studio for Kansas City Home and Garden magazine’s March Cooking School, featuring Cowtown Cheesecake owner Chef Terry Mille and Last Bite cookbook author Pete Dulin. We prepared a light, fresh four-course menu for the season — using lots of ingredients from local vendors — with recipes for guests to take home. Somerset Ridge co-owner Cindy Reynolds paired her wines with each course. Photo: Matt Kocourek

For more photos and recipes, head to www.kchandg.com/springtime-soiree.

mint pea soup

The Menu:

Salad of spring greens (from Cultivate KC), strawberries and fresh sheep’s milk cheese (from Green Dirt Farm) with lemon-honey vinaigrette

Mint Pea Soup with Mint Whipped Cream

Baked chicken meatballs (using Local Pig sausage and chicken from Steve’s Meat Market in Desoto, Kan.) with pepperonata

Cowtown Cheesecake’s Kansas Cream Cheesecake (made with Shatto cream)