It’s no April Fools joke, on Thursday, April 1st, Meadowlark Chef and Owner will be sharing the recipes and demonstrating the techniques for “Seasonal Side Dishes.” As part of the Springboro Cooks’ Wares guest chef program, Wiley will lead a class on making healthy, surprising and boldly flavorful side dishes. On the class menu:
Capellini Al Limone – lemon, olive oil and Parmesan combine with delicate capellini for the best ever accompaniment for fish and seafood
Spicy Gong Bao Vegetables – garlic, ginger and amazing Sichuan peppercorns create an authentic vegetable stir-fry that bursts with flavor
Cauliflower Flan – An elegant side dish or first course using one of our favorite vegetables–the hit of our New Year’s Eve dinner
Spaghetti Squash Squared – 2 ways to fix this incredible, much misunderstood vegetable that is my current ingredient obsession
Broken Enchiladas – a pan saute of mushrooms, fresh corn tortillas, spicy tomato sauce and cheese that is the perfect thing with grilled beef
The class runs from 6:30 – 9pm and costs $40. For more information contact Cooks’ Wares at 937-748-4540 or register online. Cooks’ Ware is located at The Marketplace at Settler’s Walk, at 756 S Main Street ( also known as ST RT 741) about 4 miles south of the Dayton Mall.
You may also be interested in the April 15th class, Contemporary Sauces for the Home Cook, with Dave Rawson, Wiley’s sous chef at Meadowlark. That class will incorporate simple techniques and fresh ingredients for sauces for meat, fish, pasta and vegetables.
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