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

UNI BRUSCHETTA
On flame-grilled homemade focaccia
(This way of serving sea urchin always makes converts even out of people who find uni intimidating)

FIRST
Escarole, Dandelion & Chicory Salad, with Toasted Pecans, Apple Slices, Roquefort, Caramelized Shallot Vinaigrette
(Learn to make this dressing and you might even begin to like kale)

MAIN
Roasted Whole Rockfish (weather-dependent, may change if the seas are too rough for local fishermen), 
Green Garlic & EVOO Potato & Cauliflower Mash (Dairy-free)

DESSERT
Lime Soufflés
(You know the dessert is really really good when the table goes absolutely silent)