Farm-to-table is today's hot restaurant trend, but there's no need to eat out to savor our regional bounty. Our Chefs will guide you through recipes using the best of our Midwest farms, orchards and fields in this hands-on class.
Menu:
- Summer Corn and Herb Chowder
- Tomato Puff Pastry Tart with Roasted Garlic and Goat Cheese
- Grilled Eggplant Parmesan…
Farm-to-table is today's hot restaurant trend, but there's no need to eat out to savor our regional bounty. Our Chefs will guide you through recipes using the best of our Midwest farms, orchards and fields in this hands-on class.
Menu:
- Summer Corn and Herb Chowder
- Tomato Puff Pastry Tart with Roasted Garlic and Goat Cheese
- Grilled Eggplant Parmesan with Roasted Tomato Sauce and Fresh Mozzarella
- Blackberry-Nectarine Cobbler
Skills covered in class:
- Selecting summer produce
- Using flour as a thickener
- Making velouté
- Working with fresh herbs and puff pastry
- Roasting garlic
- Grilling vegetables
- Preparing tomato sauce
- Selecting stone fruit
- Making fruit fillings
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.
