Date:
Saturday, May 17, 2008
Class Price:
$125
Availability:
Available
We will make the classic bouillabaisse recipe using seafood and fish from California and lobster from Maine. This is a meal to linger over and have long conversations as you enjoy the many tastes and textures . Rouille sauce is a red pepper and garlic sauce serve with the bouillabaisse. We will end the me with a refreshing pink grape fruit sorbet infused with basil and lemon grass.
Asparagus with Tangerine Olive oil and olives
California Bouillabaisse
Rouille Sauce
Pink Grapefruit Sorbet with Basil and Lemon
