Indulge in a light and refreshing meal when you enjoy this hands-on cooking class with Chef Robert.
Take a traditional dish and learn how to craft it into a healthy main entrée. You'll learn how to master two plentiful and organic salads starting with a fresh Oregon shrimp salad with juicy heirloom tomatoes and crunchy croissant croutons. Next, you'll learn how to create a traditional blistered grape tomato salad with unique black Chinese vinegar, frisée and manchego cheese. Liven up your traditional salads with these two exciting recipes!
Oregon Shrimp Salad
With heirloom tomatoes and croissant croutons
Blistered Grape Tomato Salad
With black Chinese vinegar, frisée and manchego cheese
A certified chef de cuisine, registered dietitian and published cookbook author, Denver-based Chef Robert enjoys exploring epicurean pleasures with his wife. His teaching emphasizes the importance for chefs of all calibers to understand the chemical reactions that occur in cooking. Chef Robert invites you to join him and discover the timeless blend of creativity and science that are the culinary arts!