Get a jump on the grilling season with Chef Paco's cooking class featuring techniques on how to keep proper temperatures and not overcook seafood. You'll start with a grilled fennel and apple salad. Your entrée will be a succulent, grilled hanger steak served with potatoes and bell peppers. Dessert even goes to the grill with charred peaches and strawberries topped with ricotta cheese, whipped cream and a balsamic glaze.
Grilled Fennel and Granny Smith Apples
With Parmesan cheese, extra virgin olive oil and white wine vinegar
Grilled hanger steak
With Yukon gold potatoes and bell peppers
Grilled Peaches and Strawberries
With ricotta cheese, whipped cream and balsamic glaze