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Saturday August 16, 2014 at 6:00PM

As school is starting and summer is coming to a close, we have to enjoy some of the late summer goodies from the farmer’s market. Join me for a late summer dinner as we enjoy the last of the tomatoes and peaches.

We are going to start with a traditional Italian Bread Salad with tomatoes. Panzanella Salad includes these and other vegetables from the market. The picture on the post is Panzanella salad and as many of you know by now, my food photography isn’t that great – however – this salad has an incredible taste with all of the fresh ingredients. Next we’ll make a pasta sauce with slow roasted tomatoes. Slow roasting intensifies the sweetness and flavor of the tomatoes.

For the entree, we’ll lighten up another traditional Italian dish – Picatta. We will be making a fish picatta (I’ll have to see what fish is best at the market – in the past I’ve used both Halibut and Grouper.)

For dessert we will have Grilled Pound Cake with Grilled Peaches and Caramel Ice Cream. One of the terms I’ve learned in some of Carly’s training is “happy accident.” Well, this dessert is the result of one of the happiest accidents I’ve ever had. We were doing a grilled pound cake with grilled peaches and while that sounds pretty great all by itself, I was working on some ice cream recipes at the same time and had some Vanilla and Salted Caramel Ice Cream in the freezer. We decided to pull those out and put it with the pound cake and peaches and ZING – the Caramel Ice Cream put this one over the top! I also had some lightly sweetened whipped cream that was the perfect finish. I’ve served this to guests since and it is always the hit of the dinner party.

So, if you ask me, the Peach dessert is enough reason to come to this class – or is it the Panzanella Salad – oh, no matter – just come and join me and enjoy all of this great food!

Panzanella Salad
Pasta with Slow Roasted Tomato Vinaigrette
Fish Picatta
Grilled Peaches over Grilled Poundcake with Salted Caramel Ice Cream

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 – this class is sure to sell out!

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