Date:
Saturday, March 15, 2008
Class Price:
125
Availability:
Almost Full
The caponata is great to have on hand any time for a quick antipasta. It has a hint of sweetness from currants and just the right amount of garlic. The lemon leaves give the chicken a unique fresh lemon flavor. And now is the time for those beautiful fresh spring peas. Annie Baker will teach the dessert, a classic that is all too often overlooked. It is a light fresh Baba with rum and strawberries perfect to welcome spring.
Baby Artichokes Caponata
Grilled Chicken on Lemon Leaves
Peas Braised with Spring Lettuce
Babas with Strawberries
