Celebrate the arrival of spring with all the veggies! We packed as much spring produce in this seasonal, vegetarian menu, including a phenomenal lettuce bisque we promise you’ll love. Don’t miss the opportunity to embrace the seasonal splendor in this hands-on class.
Menu:
- Pea, Mint and Radish Crostini with Whipped Ricotta
- Butter Lettuce and…
Celebrate the arrival of spring with all the veggies! We packed as much spring produce in this seasonal, vegetarian menu, including a phenomenal lettuce bisque we promise you’ll love. Don’t miss the opportunity to embrace the seasonal splendor in this hands-on class.
Menu:
- Pea, Mint and Radish Crostini with Whipped Ricotta
- Butter Lettuce and Scallion Bisque with Herby Greek Yogurt
- Risotto Primavera with Chanterelle Mushrooms, Asparagus and Leeks
- Strawberry-Rhubarb Cornmeal Skillet Cake with Lavender Whipped Cream
Skills covered in class:
- Selecting produce
- Working with fresh herbs
- Balancing flavors
- Preparing blended soups
- Working with arborio rice
- Sautéing mushrooms
- Mixing cake batter
- Determining cake doneness
- Whipping cream
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
Want to see more classes? Visit thechoppingblock.com.
