Menu: Ruby Beet and Haricot Vert Salad with Toasted Hazelnut Vinaigrette - Sweet Pea and Lemon Soufflé – Creamy Cauliflower "Risotto" – Smoked Salmon and Melted Leek Frittata
Class Description: One of the hottest restaurant trends in recent years, farm-to-table cooking focuses on using fresh, seasonal and local ingredients. In this hands on class, we'll show you how to transform the best spring produce into a variety of savory dishes. Our instructor will walk you through techniques for everything from roasting and blanching to creating a perfectly risen soufflé. You'll enjoy working alongside classmates to create a creamy cauliflower "risotto" and one of the best frittatas you've ever tasted. Plus, we'll show you how to create a vinaigrette that's so simple and flavorful, you'll wonder why you ever settled for bottled dressing.
*Ages 18 and Older