Flavorful Meatless Dishes, March 23, 1:30-4:00
This class truly adds a creative approach to everyday dishes. Baked sweet potatoes become extraordinary when we split open the nearly baked potato, adding an egg to complete the final cooking process baking the egg in the potato jacket. Roasted red bell peppers become a gratin of Mediterranean ingredients topped with toasted breadcrumbs. Standard butternut squash takes a lean towards Italy with the addition of ricotta, fresh sage, and a balsamic vinaigrette. Familiar kale gets dressed up with pappardelle pasta, hazelnuts, and Parmesan for a memorable pasta dish.
Baked Sweet Potato and Egg with Sautéed Mushrooms and Pesto
Red Peperonata Gratin al Forno
Salad Greens with Roasted Squash, Ricotta, Sage and Balsamic Vinaigrette
Pappardelle with Cavolo Nero Kale, Hazelnuts, and Parmesan
Chocolate Red Wine Cake with Chocolate Red Wine Ganache
$100, Hands-on
Instructor: Chef Cindy Ramsey
This class truly adds a creative approach to everyday dishes. Baked sweet potatoes become extraordinary when we split open the nearly baked potato, adding an egg to complete the final cooking process baking the egg in the potato jacket. Roasted red bell peppers become a gratin of Mediterranean ingredients topped with toasted breadcrumbs. Standard butternut squash takes a lean towards Italy with the addition of ricotta, fresh sage, and a balsamic vinaigrette. Familiar kale gets dressed up with pappardelle pasta, hazelnuts, and Parmesan for a memorable pasta dish.
Baked Sweet Potato and Egg with Sautéed Mushrooms and Pesto
Red Peperonata Gratin al Forno
Salad Greens with Roasted Squash, Ricotta, Sage and Balsamic Vinaigrette
Pappardelle with Cavolo Nero Kale, Hazelnuts, and Parmesan
Chocolate Red Wine Cake with Chocolate Red Wine Ganache
$100, Hands-on
Instructor: Chef Cindy Ramsey
This class truly adds a creative approach to everyday dishes. Baked sweet potatoes become extraordinary when we split open the nearly baked potato, adding an egg to complete the final cooking process baking the egg in the potato jacket. Roasted red bell peppers become a gratin of Mediterranean ingredients topped with toasted breadcrumbs. Standard butternut squash takes a lean towards Italy with the addition of ricotta, fresh sage, and a balsamic vinaigrette. Familiar kale gets dressed up with pappardelle pasta, hazelnuts, and Parmesan for a memorable pasta dish.
Baked Sweet Potato and Egg with Sautéed Mushrooms and Pesto
Red Peperonata Gratin al Forno
Salad Greens with Roasted Squash, Ricotta, Sage and Balsamic Vinaigrette
Pappardelle with Cavolo Nero Kale, Hazelnuts, and Parmesan
Chocolate Red Wine Cake with Chocolate Red Wine Ganache
$100, Hands-on
Instructor: Chef Cindy Ramsey