Virtual Cooking Class-Mother's Day

Time:

Saturday, May 09
3:00pm - 5:30pm EDT

Purchase

27 remaining

Also add alcohol pairings to your virtual class

Cook with us!  Enjoy all of the benefits of coming to a cooking class—a hands-on class taught by two Red Seal Chefs—but in the comfort of your own home!  While cooking with us we’ll go through every recipe, step-by-step, answering all of your key questions: the WHY’s, HOW’S and HOW MUCH and HOW LONG questions.  Today is a Mother’s Day-themed supper or brunch designed for 4 people.  We will discuss how to enjoy this for brunch the next day.  

 

Cost: $75/class with Ingredient Pick-Up Pack

           $40/class only

 

Menu:

 

Creamy Mushroom Crostini

Pan-Seared ‘T & J’ Salmon Filet

Green Buttermilk Dressing

Warm Roasted Vegetables, Toasted Almond & Quinoa Salad

Shortcakes

 

Shopping List & Equipment List: (Highlighted items will be in the Ingredient Pick-Up Pack.  Pick-up 1pm at Culinary Studio on same day of class—arrive at Studio at 1pm and pop your trunk)

 

Produce:

½ lb mushrooms

2 cloves garlic

3 sprigs thyme

3-4 sprigs fresh dill

½ bunch fresh parsley

small bunch chives or 2 green onion

vegetables for roasting, choose 2-4 i.e. cauliflower, sweet potato, zucchini, red onion, Brussels sprouts, red pepper…

2 lemons

 

Protein/Dairy:

 

3 tbsp. butter

½ cup 35% cream

4 x 5-6oz salmon filets

1 cup buttermilk

1 cup quinoa (or another grain or rice)

½ cup almonds

 

Pantry:

 

Neutral oil, such as grapeseed, canola, sunflower

Kosher salt

¼ cup mayonnaise

1 preserved lemon peel (optional)

1 tbsp. capers

¼ cup olive oil

 

Dessert: All of the below will be in your Ingredient Pick-Up Pack, OR please have ready and measured:

 

2 cups flour

2 tbsp. sugar plus more for dusting

½ tsp. salt

½ tsp. baking soda

4 tsp. baking powder

½ cup unsalted butter, chilled

1-cup buttermilk

 

Equipment List:

Knife & cutting board

1-2 frying pans

tongs, spatula, mixing spoon

Mixing bowls: 1 small, 1 medium, 1 large

pot to boil water

2 baking sheets with (optional) parchment paper

1 small frying pan

cheese grater

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