A Feast Fit for Spring! - Thursday, Apr. 23, 2020 - 6:30 pm
To herald springs arrival we want to celebrate with a special springtime menu.
Lamb has ancient associations with springtime and it pairs well with the fresh flavors of spring vegetables and herbs. Pleasing to the eye and bursting with flavor this menu will take your taste buds on an adventure!
Chilled Cucumber Soup with Shrimp
Wake up you pallet with a fresh starter brightened with lemon and dill.
Butterflied Leg of Lamb with Spicy Mustard Marinade
The flavorful marinade creates a wonderful crust over the roast lamb giving you a mouthful of flavor with each tender bite. Served with a Mint Herb Pesto.
Farro Salad with Herbs and Preserved Lemon Vinaigrette
A make ahead nutty fresh salad highlighted with fresh herbs, castelvetrano olives, and pistachios.
Rainbow Carrot and Leek Tart with Ricotta & Herbs
Puff pastry tart studded with bright roasted rainbow carrots and leaks on a bed of ricotta topped with fresh dill.
Panna Cotta with Fresh Raspberry Sauce
A delightful way to finish off a celebratory feast!
All classes include two glasses of wine, Perrier, or Italian soda, and run approximately 2 - 2 1/2 hours
Sunday gatherings, laden tables, and impromptu dinner guests were a regular part of my upbringing. Ours was a home of farm to table lifestyle long before it became a trend. The Kitchen was the school in which I learned the art of canning, preserving, baking, pastries, stocks and sauces. Because of this rich heritage, I have resolved to pass along my passion for food through entertaining, hosting, catering and teaching others the art of food well-made and loving others through shared tables.
**Workshop Refund Policy**
No refunds. Can transfer the ticket to another workshop
with a minimum 3 days (not incl. Sunday) before a workshop date.