Chef Chris uses fresh ingredients and simple culinary techniques to combine the flavors of land and sea in this interactive cooking class. You'll use fresh fruits, local vegetables, seasonal seafood and top-quality beef. Start with a potato and leek soup topped along with a refreshing salad. Next is a petite tenderloin served with Gulf shrimp in a demi-glace sauce with sautéed mushrooms, garlic and tomatoes. Dessert is a refreshing peach and nectarine shortcake with lemon whipped cream and a mixed fruit sauce.
Potato and Leek Soup
With smoked bacon, toasted sourdough and red chili flakes
With bitter greens, pears, bleu cheese and shaved radish
Steak With Gulf Shrimp
With beef stock, mixed mushrooms, baby tomatoes, garlic and shallots
Peach and Nectarine Shortcake
With lemon whipped cream and mixed fruit sauce