Cooking Classes

Baked Brie Cheese stuffed with cranberry chutney Coq au vin with Garlic mashed potatoes Grand Marnier Soufflé

Baked Brie Cheese stuffed with cranberry chutney Coq au vin with Garlic mashed potatoes Grand Marnier Soufflé

Baked Thin Tomato pie with Blue Ledge Farm goat cheese Sautéed tiger shrimps on angel hair pasta and Asian vinaigrette Crème Caramel

Baked Thin Tomato pie with Blue Ledge Farm goat cheese Sautéed tiger shrimps on angel hair pasta and Asian vinaigrette Crème Caramel

Cream of Curry mushroom soup with coconut milk Salmon cakes with chipotle Aioli Beef Bourguignon on angel hair pasta

Cream of Curry mushroom soup with coconut milk Salmon cakes with chipotle Aioli Beef Bourguignon on angel hair pasta

Chicken Niçoise with Garlic mashed potatoes Vegetarian lasagnas with marinara sauce Warm Goat cheesecakes from Blue Ledge farm with balsamic reduction and greens

Chicken Niçoise with Garlic mashed potatoes Vegetarian lasagnas with marinara sauce Warm Goat cheesecakes from Blue Ledge farm with balsamic reduction and greens

Rustic Tomato Soup Crab Cake on lemon pepper Aioli Pan Seared Pork Tenderloins with savory Caramel Sauce

Rustic Tomato Soup Crab Cake on lemon pepper Aioli Pan Seared Pork Tenderloins with savory Caramel Sauce

Café Provence Caesar salad Barley risotto with basil pesto cream sauce Apple Tart Tatin with Caramel Sauce

Café Provence Caesar salad Barley risotto with basil pesto cream sauce Apple Tart Tatin with Caramel Sauce