June Cooking Class

A patio event is always the goal, but even if the weather isn’t on our side, we’ll be cooking up some great food for patio dinners at home!

IN THIS CLASS YOU WILL LEARN A BRIEF HISTORY ALONG WITH THE TECHNIQUES TO:

Prepare avocado, lima bean, and hearts of palm for a lovely summer salad.

Make mayonnaise from scratch, as well as a Ponzu salad dressing.

Select and clean a beef tenderloin, trim into filet mignons, and pan sear in butter before finishing in the oven.

Create a garlic-herb pan sauce from the drippings of the filet.

Clean and cook the Peruivan root vegetable, Yuca, to prepare a purée.

Sauté brussel sprouts.

Prepare and caramelize an espresso crème brûlée.