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The Cooking Series – Class 2
August 14, 2017 @ 6:00 pm - 9:00 pm
Our four class series is based upon The Joy of Cooking and this week we’ll focus on dry cooking methods. The 5 recipes will explore how different heating methods can create a wide range of flavors.
Pork Brochettes with Roasted Red Pepper Remoulade Sauce – Tender pieces of pork are marinated, skewered, then grilled to perfection.
Grilled Romaine Salad – Using a hot grill imparts a smoky flavor to your salad and ramps up the flavor tremendously. Topped with feta, nuts and fruit,
Potato Wrapped Salmon with Lemon Compound Butter
Roasted Fennel and Beets with Honey Almond Glaze – Just a touch of sweetness makes this side dish irresistible.
Fruit Tart – Desserts can be very easy if you allow your imagination to roam and understand the techniques. A deliciously tart dessert is great with any seasonal fruit along with creme anglaise.
Cost is $550 for the series or $125 per class