Private Cooking Class Menu

Just finished this menu for a cooking class that Caleb & I are going to be doing for one of the classes in March to give you an idea of what we’re doing:

Two Tastes of Spring

 

Menu I

 

Starter

Cast Iron Skillet-Seared Jumbo Scallop “Sandwiches” with Pineapple & Benton’s Country Ham;

Pineapple Syrup, Cilantro Oil

 

Soup

Roasted Asparagus Bisque; Tarragon-Citrus Gremolata, Garlic Croutons

 

Entrée

Porcini-Dusted Halibut; Orzo Salad with English Peas, Charred Ramps, & Radishes;

Pomegranate-Sake Reduction

 

Dessert

Limon Cello Tiramisu

Menu II

 

Starter

Parmesan-Popcorn-Crusted Apalachicola Oysters with a Wasabi Butter;

Sesame Crackers

 

Salad

Brulee of Spring Peaches, Watercress, Red Onion, Roaring Forties Blue Cheese;

Orange-Chipotle Vinaigrette

 

Entrée

Cashew-Crusted Catfish with a Coconut-Citrus Broth; Moroccan CousCous Salad with Granny Smith Apples,

Arugula & Charred Fennel Salad

 

Dessert

Ruby Red Grapefruit Sherbet, Ginger Cookies; Flambe of Kiwi & Star Fruit

 

 

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~ by elevatedsouthern on 2009/02/26.

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