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. This week I am especially excited to feature Blenheim apricots from my own tree.

NIBBLES

Fluffy Lemon Topped Focaccia, Basil & Dill Dipping Oil

FIRST

Seared Watermelon Steak, Spinach & Basil Chiffonade, Crushed Pistachios, Crumbled Feta

MAIN

Local Rock Crab Cakes, Grilled Shishito Peppers, Sweet Corn & Peach Salsa, Fennel Slaw

DESSERT

Peach & Raspberry Pavlova