Cooking Classes

Carrot apple ginger soup ~~~ Oyster Rockefeller on wilted spinach, bacon and Pernod ~~~ Seafood Paella

Corn chowder with sweet potato purée ~~~ Mediterranean crêpe with lemon butter sauce ~~~ Roasted free range chicken with Café Provence rub

Curried coconut calamari on forbidden black rice ~~~ Oyster crêpe with champagne sauce ~~~ Baked salmon, topped with smoked salmon mousse and crispy potatoes

Lobster bisque with garlic toast ~~~ Spinach salad with maple bacon dressing in a cheese cup ~~~ Pan seared pork tenderloin with savory caramel sauce

Red beet tower with goat cheese and lemon herb vinaigrette ~~~ Tian of lamb with grilled vegetables and red wine rosemary sauce ~~~ Chocolate bomb with caramel sauce

Chilled cucumber soup ~~~ Curried coconut lentil stew with ratatouille ~~~ Gratin of strawberries with orange mint sabayon

Chilled Gazpacho soup ~~~ Veal Osso Bucco Provençale ~~~ Baked barley risotto wrapped in filo

Pan seared goat cheesecake on mesclun greens and balsamic reduction ~~~ Quiche Lorraine with mesclun greens ~~~ Asparagus speared scallops, cous-cous, lemon butter sauce