Date:
Saturday, April 5, 2008
Class Price:
125
Availability:
Sold Out
In this class we learn how to work with puff pastry to make a savory tart of chard and creamy goat cheese. Halibut is wrapped in prosciutto to roast creating one of my favorite flavor combinations fish and salty prosciutto, served with a bright tasting asparagus sauce. For dessert we keep it on a light note with a strawberry sorbet enriched with balsamic vinegar to bring out the flavor of the strawberries.
Swiss Chard Tart with Goat Cheese, Currants and Pine Nuts
Oven Roasted Halibut wrapped in Prosciutto with Asparagus Sauce
Lemon Risotto
Strawberry Sorbet with Balsamic Vinegar
