DescriptionFull description
In this delicious hands-on class, we'll explore the art de vivre this spring. From trimming leeks and julienne cuts to perfecting a silky-smooth risotto and a buttery vegetable tart, with puff pastry. We'll also dive into deglazing to achieve "fond" flavors. The mysteries continue to unfold in the kitchen! Plus, we'll teach you how to transform leftovers into crispy risotto cakes!
Menu: Asparagus Tart; Spring Salad with Radishes, Blueberries, Goat Cheese, Poppyseed Dressing; Spring Risotto.
Classes are designed for participants 18 years and older. Teens ages 14 to 17 can take part in a class if accompanied by an adult (18 years or older), but a ticket is required for each person in attendance. Please see our FAQs for more info.
