Date:
Friday, April 23, 2010
Class Price:
135
Availability:
Available
In this class we start with a show stopper of an appetizer. This seafood sausage is great hot or cold and can make a wonderful hors d'oeuvre. Lamb on the grill with rosemary and garlic is paired with a creamy gratin that is rich in flavor from the porcini. Dessert is a delicate panna cotta made with buttermilk for a special zing and the rhubarb syrup is a wonderful contrast to the panna cotta.
Seafood Sausage with Roasted Red Pepper Aioli
Grilled Leg of Lamb with Rosemary
Potato and Porcini Mushroom Gratin
Buttermilk Panna Cotta with Rhubarb Syrup
