Saturday August 29, 2015 at 6:00PM
As we get ready to head out of summer and into fall, join me for a collage of summer and fall recipes.
I love asparagus and there are many different ways to fix it. For this class we are going to do a simple stovetop preparation. Using a cast iron skillet, we will pan grill the asparagus and top with grated Parmigiano-Reggiano cheese.
A favorite fall vegetable is always green beans. We will make another stovetop recipe with oregano and some other herbs.
For our entree dish, we are going full on summer with the last of the summer salmon topping it with a sauce that includes rock shrimp and dijon mustard. This makes an excellent pairing.
This year the strawberry season was cut short by the weather. It was VERY frustrating with the limited supply of strawberries. However, it has been a banner year for peaches and they aren’t done yet! We are going to take a recipe that is classic for strawberries, but use peaches instead. We will make a shortcake and top with peaches and whipped cream.
So, on the last weekend before Labor Day, just as summer “traditionally” comes to an end – just come and join me and enjoy all of this great food!
Menu:
Pan Grilled Asparagus
Green Beans and Oregano
Salmon with Rock Shrimp Dijon Cream Sauce
Peach Shortcake
Tuition for this class is $50 per person. You can reserve by emailing C.C. or use the registration form. But get your reservation in early.