Farm-to-Table Cooking 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 [...]