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

Fresh Baked Sourdough Focaccia
Homemade Ricotta & Plum Jam

First

An Ode To Spring
Butter Lettuce, Green Asparagus, Sugar Snaps, Shaved Fennel, Radishes, Carrot Curls, Shredded Scallions,
Poached Munak Ranch Egg
25 year old balsamic vinegar, Arbequina Olive Oil

MAIN
Pan Seared Local Vermillion Rockfish, Saffron Aioli, Steamed Fresh Dug Potatoes & Diced Beets

DESSERT
Strawberry Rhubarb Clafoutis
(You know the dessert is really really good when the table goes absolutely silent)