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The monthly two-day cooking classes include accommodations, lunches, an informal dinner on Monday, and a more formal dinner on Tuesday. Students gather in the snug restaurant kitchen for a completely hands-on experience, congenially bumping elbows with the chefs, wait staff, and each other.
This month's Celebrate Autumn class showcases the bounty of the fall garden-corn, tomatoes, zucchini, squash, eggplant, and aromatic silvery sage. Suzie (at left) starts with Harvest Corn Soup, turning a farm-stand staple into an elegant, full-flavored puree. She coaxes sweet corn taste into the soup by pressing cooked corn through a strainer to get the purest liquid possible. The flavor is impeccable. A fresh tomato, sage, and scallop topper finishes the dish.
Recipes begin here.
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