Spring Cooking Class

Wednesday, March 24, 2010
6-9 p.m.

Our expert chef, Mark Frank, will show you how to prepare the entire menu. He will give you suggestions on what to look for when shopping for ingredients, where to purchase ingredients and techniques in preparing each item. You will receive recipes for all menu items and enjoy the entire meal throughout the evening.

Menu:
Spring Leek and Asparagus Soup

Poached Halibut with Artichoke Hearts and Fiddlehead Ferns in Court Bouillon

Spring Baby Spinach Salad
with Strawberries, Feta Cheese, Almonds and Strawberry Vinaigrette

Veal Osso Bucco
Risotto alla Milanese

Rhubarb Upside-Down Cake

$40.00 per person
Reservations Required
800-863-7999 ext. 450