Cooking Class: Farmers' Market Four-Course Menu

Learn how to use local ingredients like lean meats, cheeses and organic produce to create healthy and delicious meals. Chef Sharon shares her talent for perusing local farmers markets and bringing seasonal items to the table. 

You'll start with a rustic carrot soup with oranges and spicy chorizo crumbles. Next comes roast beef with mushrooms, mini corn pancakes and pico de gallo. A soft burrata with heirloom tomatoes, basil and homemade lemon-herb oil comes next. Finish off this savory meal with rosemary panna cotta topped with local honey and caramelized peaches.

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Carrot Soup 

 With oranges, sour cream and chorizo crumbles 

Roast Beef 

 With mushrooms, horseradish sauce, mini corn pancakes and pico de gallo 

Burrata and Local Heirloom Tomatoes 

With basil and homemade lemon-herb oil 

Rosemary Panna Cotta 

With local honey and caramelized peaches