| |  | You're the center of her life, whether you know it or not! It goes way beyond the simple DNA connection, to the many experiences you've shared through the days, and probably more than a few long nights. One day to celebrate Mom, just doesn't seem enough! |  |
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| | | Thursday, May 7 - 6:30PM  Chef/Author Jennifer Booker
Field Peas to Foie Gras,
Celebrating Mother's Day - $45
Since Chef Jennifer's first class with us comes just before Mother's Day, she's sharing some of her own favorites for celebrating our Mothers with a beautiful menu that can be served as a brunch, luncheon, or supper. You'll learn how to make:
- Two refreshing beverages to welcome brunch guests: Lavender Lemonade and Strawberry Sparkler
- Classic Scotch Eggs with Tarragon Mustard
- Hickory Smoked Chicken Croquets with Warm Berry Compote
- Black-Eyed Pea Salad with Champagne Vinaigrette
- Apple, Peach & Pecan Galette with Chantilly Cream
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Tuesday, May 12 - 6:30PM Chef Nick Mueller
Chef's Challenge - $45
We used to call this "stump the chef" but we've yet to stump Chef Nick Mueller. If you've never taken one of these classes, this is a great opportunity to see a talented cook literally think on his feet. Chef Nick won't know what he's going to cook until we uncover the basket at 6:30PM. He will get only one trip to the grocery store for provisions beyond what he finds in the basket or in our pantry cabinets. We're always amazed at how quickly his imagination conjures a delicious and beautiful meal. We'll take notes and format recipes for you; you'll sit back, learn, and savor his on-the-spot creations.
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Thursday, May 21 - 6:30PM Chefs Seth Musler and Patrick Zimmerman
Butterhead Greens/Betty Bombers Bold Early Summer Flavors - $45Culinary tag-team, Seth Musler and Patrick Zimmerman, have finally gotten their retro-American café, Betty Bombers, back up and running after the fire damage it sustained last year, and they're celebrating with a brand new class of bold late spring and early summer flavors. It's
double the culinary wisdom for the price of one as they show you how to make:
- Chilled Cream of Celeriac Soup with Sorrell Puree
- Mini Chicken Schnitzel with Roasted Eggplant, Tomato, and Basil
- Roasted Pork Tenderloin, served on a bed of blanched Chard with Citrus, Garlic, and Chili Oil
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Tuesday, May 26 - 6:30PM Chef Steven Williams
A Late Spring Dinner on Nantucket - $45Chef Steven Williams offers one more class with us before he heads to Nantucket for the summer, where he is executive chef for the summer location of Todd English's famed Fig restaurant. It's all about late spring in Nantucket with a menu that includes:
- Citrus-Brined Pork Tenderloin, pan-seared, roasted, and served with Grilled Corn Relish
- Swordfish Braised with Olives, and served with Cucumber Yogurt Salad,
- Charred Spring Onion Vinaigrette, and Pine Nuts
- Fig White Chocolate Bread Pudding with Sweet Ricotta
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Thursday, May 28 - 6:30PM Culinary Director Damon Fowler
A Country Dinner in Modena - $45Modena is the birthplace of Italy's famed Aceto di Balsamico, the dense, dark vinegar that is aged for decades until it is so sweet and rich that Italians have been known to sip it as a cordial. Come discover a leisurely country dinner as the Modenese do it, featuring that famous vinegar and other regional delights. You'll learn how to make:
- Penne alla Primavera (a variation on the classic pasta with spring vegetables that has no cream)
- Bistecca alla Modenese (flank steak marinated in Balsamic and grilled)
- The Italian way to use Balsamico in a classic Insalata Mista alla Primavera
- Zuppa Inglese , "English Soup" the Italian version of trifle, and the real way to prepare Fragiole al Balsamico
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| | | | Celebrate Mom and all the special things she's shared with you! |
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