In this hands-on cooking class with Chef Christopher, you’ll create a luxurious, sumptuous and nutritious Riviera feast. This four-course spread celebrates the greatness of the earth and the ocean — without sparing any flavor! You’ll first prepare a Caprese salad with wild field greens and a balsamic reduction. You’ll then whip up a pan-roasted salmon drenched in white wine sauce, and a batch of spinach-stuffed cremini mushrooms. For dessert, Chef Christopher will teach you how to make zabaglione, a famous Italian custard.
Wild Greens Caprese With Balsamic Reduction
With tomatoes and fresh mozzarella
Pan-Roasted Atlantic Salmon
With white wine beurre blanc and pan-steamed asparagus
Spinach-Stuffed Cremini Mushrooms
With Gruyere cheese and garlic-infused olive oil
With fresh berries, eggs and sugar