About the Course
In this class we explore high grade ingredients and pair them with easy recipes to indulge the senses. This class will give you the knowledge and confidence to prepare a nice meal in a simple way for the one who means most to you. (Additional wine pairing optional).
Appetizer Options
Seared Scollops with Cauliflower Puree & Bacon
Ingredients: Scallops, garlic, cauliflower, bacon, preserved lemon, celery, cream, butter & olive oil
Skills Learned:
- How to pan sear the perfect scollop
- Vegetable accompaniments and garnishes
Or
Local Red Snapper Ceviche with Agua Chile
Ingredients: Red snapper, lime, avocado, cucumber, red onion, cilantro, jalapeño
Skills Learned:
- How to pick out fresh fish for ceviche
- How to clean and marinate fish for ceviche
- How to make aqua chile
- How to balance the acidity, saltiness, and sweetness of ceviche
Main Options
Pan Roasted Striploin Steak with Asiago Braised Spinach, Whipped Potatoes & Bordelaise Sauce
Ingredients: NY Striploin steak, asiago cheese, spinach, potatoes, beef stock reduction, red wine, butter
Skills Learned:
- How to season, cook & rest meat for a restaurant quality steak
- Sauce work
- how to make velvety whipped potatoes
Or
Roasted Grouper with Potato Confit, Tomato Jam & Gremolata
Ingredients: Grouper, potatoes, tomatoes, parsley, citrus, serrano chile
Skills Learned:
- How to clean and cook fish
- How poach ingredients in oil
- How to make a flavorful tomato sauce
- How to use herbs and citrus to make gremolata
Your Instructor
Marcus Harris
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