As we shed our heavy coats, it’s time to shed winter’s heavy roasts, grills and sauces for lighter meals. But light doesn’t mean boring at The Chopping Block! Along with our chef, you’ll learn to select the best of the season’s harvest, and how to infuse your dishes with the vibrant and delicious flavors of Spring.
Menu:
- Almond and Herb-Crusted…
As we shed our heavy coats, it’s time to shed winter’s heavy roasts, grills and sauces for lighter meals. But light doesn’t mean boring at The Chopping Block! Along with our chef, you’ll learn to select the best of the season’s harvest, and how to infuse your dishes with the vibrant and delicious flavors of Spring.
Menu:
- Almond and Herb-Crusted Halibut with Sautéed Mushrooms and Leeks
- Sweet Pea Risotto with Parmesan
- Lemon and Whipped Cream Tartlets
Skills covered in class:
- Getting familiar with spring produce
- Preparing vinaigrette
- Balancing flavors
- Selecting and roasting fish
- Determining fish doneness
- Making nut breading
- Working with fresh herbs and arborio rice
- Sautéing mushrooms
- Making and baking custard
- Whipped cream
