Put a focus on seasonal ingredients and traditional Italian recipes in this cooking class with Chef Dan. You'll glean inspiration from dishes with wonderful flavor pairings and learn various culinary techniques like sous vide.
Start with a classic spiedini appetizer, which are skewers of creamy mozzarella, prosciutto-wrapped figs and California honey. Next is a fresh spinach salad with walnuts, gorgonzola and a heavenly truffle balsamic vinaigrette. Take on the sous vide method as you perfectly cook tender lamb chops served over a bed of goat cheese polenta and carrots. End this class with a creamy coconut custard for dessert.
With buffalo mozzarella, prosciutto-wrapped figs and spicy California honey
Baby Spinach and Arugula Walnut Gorgonzola Salad
With truffle balsamic drizzle
Sous Vide Italian Seasoned Lamb Chops
With goat cheese polenta, organic tri-colored orange-flavored baby carrots and port wine demi-glace sauce
With biscotti cookie