4/ 20 Spring Cuisine | Mirror Lake Inn

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2015-04-01 15.39.02.JPG
IMG_0134.jpg

4/ 20 Spring Cuisine | Mirror Lake Inn

65.00

Location | Mirror Lake Inn

Time | 1:30 to 4:30

Class Type | Demonstration

It may not look it when you glance out the window but Spring is right around the corner.

The collection of recipe that Chef Curtiss will demonstrate are designed to capture the vibrant youthfulness of spring flavors while employing maturity with technique and restraint with regard to complexity. This class is sure to impact your daily meals this Spring and for many years to come.

Recipes for the class include:

French Radish Toasts
carriage house butter, radish, triple green jade pane rustique

Salad of Young Greens & Ancient Grains
young greens, vinaigrette a la creme, farro, peas, cucumber, apricot

Cacio di Peppe
linguine, butter, black pepper, dry vermouth, pea tendrils, parmesan

Trout a la Plancha
trout fillet, sea salt, black pepper, fresh herbs, extra virgin olive oil, lemon

Join Chef Curtiss as he prepares and demonstrates a collection of recipes inspired by the longer days, the promise of warmth and the vigor of the awakening season.

Registration for the class includes:

printed recipe packet
bottled water
light hors d’oeuvres

During the class select wines and beverages will be available from the Mirror Lake Inn for an additional charge.

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