A classic dinner gets the Italian treatment and a bit of elevation, including a cheesecake dessert!
Explore Chef Ali's fresh Italian take on a time-honored favorite in this hands-on cooking class. His background in farm-to-table food preparation reinvents some classic dishes exciting new ways!
You'll prepare a four-course meal beginning with a caprese salad with balsamic gastrique and a kale quinoa salad studded with fresh berries and drizzled with lemon dressing. Then it's on to the main dish: Lamb chops cooked to perfection, served with fingerling potatoes and Brussels sprouts. And all roads lead to dessert, a spectacular homemade cheesecake topped with seasonal berries.
Prepared in advance by chef
Caprese Salad With Balsamic Gastrique
Kale Quinoa Salad
With fresh berries and lemon dressing
Shannon Ranch Lamb Chops With Cabernet Sauce
With fingerling potatoes, chickpeas, Brussels sprouts and snap peas
With seasonal berries