Chef Carly's cooking classes help you learn how to prepare a three-course menu using fresh organic ingredients from the California coast. You'll start with a green apple and candied pecan salad tossed with arugula, feta and red onions. Your entrée is an ahi tuna poke and avocados, cilantro, crispy wontons and avocado-wasabi mousse. End this West Coast menu with a lemon blueberry cobbler topped with vanilla ice cream.
Green Apple and Candied Pecan Salad
With arugula, red wine vinaigrette, feta and red onions
Ahi Poke and Local Avocado Bowl
With crispy wontons, cilantro, green onions and avocado-wasabi mousse
Lemon Blueberry Cobbler
With vanilla ice cream