Previous Events

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Menus

Spring Menu

Spring Salad with Beet Chips and Buttermilk Dressing

Ricotta Gnocchi with Asparagus and Exotic Mushrooms

Strawberry Shortcake


 

Happy As A Clam Class
Beer Braised Clams with Fennel & Potatoes

Learn the comfort of this seafood stew, Chesapeake Bay clams braised in local DC Brau. This one-pot dish is rounded out with locally grown golden potatoes and fennel. This is a great dish to learn and can be adapted through out the year with seasonal vegetables and aromatics.

Roasted Curry Cauliflower Salad

Lemon and spicy harissa dress up this seasonal salad full of crunch and layered with flavors. Curry cauliflower roasted until golden brown mix with apples, radicchio, and golden raisins. This side dish brightens up the most blustery of days.

Tarte Tatin

A Classic French dessert of apples bathed and baked in a delicious caramel sauce. The buttery crust can be mastered by even non-bakers and is sure to impress.


Culinary Adventures: Exploring local tastes to preserve food heritage and regional traditions.

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