I compose the menu based on seasonal availability of the amazing products local farmers, fishermen and ranchers provide. The goal is to make delicious, healthy, beautiful food that you will be able to recreate in your own kitchen. The class is hands-on and the meal is paired with wine.

NIBBLES

Ajo Blanco
A White Gazpacho from Andalucia

Socca,
A specialty of the city of Nice, these chickpea flour pancakes are vegan and gluten-free.
They are also incredibly easy, versatile, and delicious. Diced heirloom tomatoes, avocado, a touch of garlicky-lemony toom all make great toppings.

FIRST

Seared Watermelon Steak, Spinach & Basil Chiffonade, Sprouted Pepitas, Crumbled Feta

MAIN

Moroccan Spiced Brown Butter Chicken
Sweet Corn Pudding

DESSERT

Peach & Raspberry Pavlova