Date:
Saturday, February 27, 2010
Class Price:
135
Availability:
Almost Full
In this class we learn how to make a quick puff pastry for the tart. Using Halibut, one of our most delicious and sustainable fish, we learn to cook it so it is perfectly moist, and make an asparagus sauce you can use for other fish too. Learn the techniques for the most flavorful and smooth sorbets.
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
