The changeover from winter to spring - yes, it will happen - is the theme of a cooking class-slash-dinner being whipped up by chefs Christina Martin and Christopher Dougherty on Tuesday, March 24 at Vegan Commissary, at 1703 S. 11th St. in South Philadelphia.

Using local, organic and vegan ingredients from Door to Door Organics Tri-State, Martin (who is a culinary instructor and Vegan Commissary's pastry chef) and James (sous chef at Ulivo) will turn out:

Zucchini bread

Caesar salad

Caulifower soup

Gnocchi with herb buerre blanc

Citrus curd

Drinks - date shake, hibiscus lemonade

It's $20 per person; hours are 6 to 9 p.m. See details here.