About the Course
The purpose of this class is to show how to make healthy and nourishing food taste great. Vegetables don’t have to be boring, they can be exciting and adventurous. This meal will show you how to add flavor and texture to your food.
Appetizer Options
Lentil Salad
Ingredients: Lentils, roasted carrots, red onion, garlic, farro, herbs, arugula, raddichio
Skills Learned:
- How to cook & season lentils
- Knife skills with vegetables
or
Corn Chowder Soup
Ingredients: Zucchini Pappardelle, Potato, Parsley, Shiitake Mushroom, Chick Peas
Skills Learned:
- How to make a general soup base
- Cooking order in soups and sauces
- Pasta Shape Vegetables
Main Options
Roasted Ocean Trout with Wild Rice Pilaf, Roasted Beets & Romesco
Ingredients: Trout, wild rice, golden beets, hazelnuts, red peppers
Skills Learned:
- How to cook crispy fish skin
- How to roast peppers and make romesco sauce
- How to cook wild rice
or
Summer Paella
Ingredients: Short grain rice, reppers, tomato, artichoke, zucchini, peas, mushrooms
Skills Learned:
- How to make Paella
- How to make a sofito as a base for your paella
- How to tourné (clean) artichokes
- How to cook vegetables
Your Instructor
Brian Chung
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