Explore the world without a passport when you dive into worldly cuisine in this hands-on cooking class with Chef Eric.
First, you'll start with a fresh radicchio and citrus salad with Kosho vinaigrette before moving on to creating a decadent oven-roasted branzino with shoyu broth. Next, you'll prepare a creamy and rich black sesame cavatelli and charred bitter greens with squash purée, puffed rice, radicchio and Parmesan. For dessert, you'll end dinner with a light and luscious yuzu green tea posset with basil, vanilla, cream and cookie crumbs.
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Radicchio and Citrus Salad With Kosho Vinaigrette
With bitter greens, fish sauce and radishes
Oven Roasted Branzino With Shoyu Broth and Citrus Salad
With grapefruit, carra carra oranges, mint, mushrooms and chili
Black Sesame Cavatelli and Charred Bitter Greens
With squash purée, puffed rice, radicchio and Parmesan
Yuzu Green Tea Posset
With basil, vanilla, cream and cookie crumbs
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