In this hands-on cooking class with Chef JE, you will learn how to prepare a gourmet four-course Mediterranean menu that showcases the bright and bold flavors and spices of the region.
You'll enjoy cooking up a wild-caught sea bass poached in a fennel and ginger broth with braised fennel and fiddleheads, a succulent and tender Cornish hen baked in a tangy cumin-spiced yogurt, a honeycomb and toasted almond ricotta spread with dried fruit and more!
Baby Spring Kale and Arugula
With pan-roasted beets and mint-orange vinaigrette
Ginger Poached Wild Sea Bass
With fiddlehead ferns, braised fennel and garlic roasted peanuts
Roasted Cornish Hen
With yogurt, potatoes, asparagus and trumpet mushrooms
Almond Ricotta Spread
With fruit and honeycomb