Chef Greg is ready to put a modern spin on classic bistro favorites in this fun and interactive cooking class. You'll start with a sherry-roasted beetroot and pistachio crumble salad with citrus and labneh. Next up are tender braised short ribs and scallops with a silky cauliflower purée accented with fresh gremolata. For dessert, enjoy a peach and raspberry cobbler topped with a crunchy oat crisp crumble and vanilla bean ice cream.
Sherry-Roasted Beetroot and Pistachios
With citrus and labneh
Short Ribs and Scallops
With silky cauliflower purée and gremolata
Perfect Peach and Raspberry Cobbler
With oat crisp crumble and vanilla bean ice cream