Living in Miami, it's easy to take for granted seasonal eating. Fresh fruits and veggies—we can have those practically any time. For produce whose shelf life does require extending, head to Toscana Divino's monthly cooking class, where chef Andrea Marchesin will be teaching students the Italian art of canning and preserving. Proceeds from the $25 class, which includes one glass of wine selected by the restaurant’s sommelier, Mauro Bortignonwine, will go toward the No Kid Hungry foundation. Reservations are required (305-371-2767).
