Explore the bounty of the farm, field and garden in this French-inspired cooking class with Chef Cat. You will learn to incorporate classic French techniques into vegetarian dishes while preparing this plant-forward menu. Start the meal with a classic appetizer of stuffed mushrooms topped with crispy breadcrumbs and nutty Parmesan. A light salad Provençal is next, followed by a colorful ratatouille featuring layers of tangy tomatoes, bell peppers and summer squash. Finish the meal with a patisserie-worthy ganache brownie with toasted pecans.
Mushrooms stuffed with bread crumbs, roasted pine nuts and Parmesan
With romaine lettuce, asparagus tips, beets, red onion and lavender
Ratatouille With Pommes de Terre aux Herbes Fouettées
With tomatoes, zucchini, eggplant, red bell pepper, onion, yellow squash, gold potatoes and fresh herbs
Brownie aux Noix de Pécan à la Ganache
With 100% dark cocoa, eggs, flour, sugar, olive oil, cream and butter
Chef Cat was trained by an Athenian Chef and is skilled in a wide variety of cuisines.She is a professional chef who you will love to learn from. She also has extensive experience in tabletop design and presentation. You will learn how to make a plate of food into a beautiful art piece.
After beginning her culinary adventures as a caterer and artisan food supplier, California native, Chef Cat, began focusing on preparing magnificent meals and training new gourmets. Her talent for tabletop design turns her dinners into artful experiences. She specializes in northern Mediterranean cuisine, though other global flavors entice her as well. Chef Cat is excited to share her passion for terrific food with her students.