Date:
Monday, August 11, 2008
Class Price:
125
Availability:
Available
Here's a menu that is not only company worthy but you will also be able to use several of these dishes for a quick week night meal. These recipes are perfect for hot summer nights.
Zucchini Carpaccio-Garnished with pine nuts, Parmesan and mint
Mini Herb Cheese Cakes with Balsamic Gastrique-These little cakes are an elegant start to any meal or make a nice lunch main course.
Chicken cooked under a Brick- Crispy skinned, lemon flavors the chicken
Tuscan Rice Salad with Fresh Herbs
Strawberry Balsamic Gelato
*THIS CLASS WILL TAKE PLACE IN HERNDON, VIRGINIA.
