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 [...]
Ina Garten - 'Cooking for Jeffrey' Cookbook Menu: Tarragon Shrimp Salad - Skillet-Roasted Lemon Chicken - Asparagus and Fennel Soup - Chocolate Crème Brûlée Class Description: "Cooking is more gratifying and, frankly, more fun when I'm cooking for people I love--whether for two friends or a party of 12--and for more than 40 years, my [...]
Chef Secrets: Cooking with Spices Menu: Furikake Crusted Fish with Ginger Sesame Vinaigrette - Harissa Spiced Chicken Tagine with Olives and Couscous - French Arugula and New Potato Salad with Herbes de Provence Vinaigrette - Chai Ice Cream Class Description: If you’re intrigued by the wide variety of culinary spices but aren’t sure where to [...]
