Cooking Class Hors d’Oeuvres-Inspired Menu
Learn how to create a tantalizing tray of hors d'oeuvres in this fun and interactive cooking class with Chef Juan. You'll start with a smoked salmon tartare with green goddess guacamole and a miso cocktail shrimp flavored with a sweet chili marinade. Next comes a beet salad with ricotta and goat cheese and Rockefeller mushrooms with spinach, shallots and parsley. Finish off this appetizer-inspired menu with chocolate flan with heavy cream, dark chocolate flakes and macadamia nuts.
MENU
Smoked Salmon Tartare
With green goddess guacamole and Kalamata olives
Blazing Miso Cocktail Shrimp
With sweet chili-marinated shrimp
Beet Salad With Ricotta and Goat Cheese
With candied pistachios, fresh tarragon and mint, and frisée lettuce
Rockefeller Mushrooms
With spinach, shallots, onions, parsley and Italian bread crumbs
Chocolate Flan
With vanilla beans, heavy cream, dark chocolate flakes and macadamia nuts