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Spring Surf and Turf
Friday, April 26, 6:30 pm - 9:00 pm
$90 – $180
Let’s celebrate the bounty of the season in this fresh and vibrant new class. Learn chef tips and tricks for perfectly searing steak and make an irresistible crab lemon butter sauce! Then we’ll learn how to make a spring vegetable risotto and prosciutto wrapped asparagus. Finish the evening with a decadent vanilla creme bruleé with fresh berries. Complimentary wine will be served during the cooking experience.
Menu:
Spring Salad with Blackened Shrimp, Oranges, Feta, Red Onions, Avocado, Peas, and Warm Bacon Vinaigrette
Pan Seared Steak with a Creamy Crab Lemon Butter Sauce
Spring Vegetable Risotto with Cherry Tomatoes, Mushrooms, Spinach, and Fresh Herbs
Oven Roasted Prosciutto Wrapped Asparagus with Lemon and Parmesan
Vanilla Creme Bruleé with Fresh Berries
Pricing:
$90 per adult
Chef’s Kitchen: Guests in the Chef’s Kitchen cook the same menu as the rest of the class; however, they use the gas cooktop and convection ovens in the Chef’s Kitchen, and they dine at a special table set up for just them.
Gratuity:
Leaving a gratuity is not required but appreciated if you enjoyed your cooking experience.