Cooking Class: Gourmet Gluten-Free Dinner

Take gluten off the menu without losing flavor or texture in this hands-on cooking class, courtesy of Chef Yapo. With a bit of creativity, you can create delicious dishes that can be enjoyed without limitations! Your lesson starts with a roasted beet and mango salad and a seafood selection that includes shrimp in two versions, seasoned and poached, served with forbidden rice. And for a refreshing dessert, create a prosecco sabayon baked in an almond tart shell.

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Roasted Beet and Mango Salad Stack

With goat cheese, arugula and reduced balsamic vinegar

Fried Shrimp Heads

With seasoned rice flour heads and tentacles with salty sauce

Butter Poached Shrimp Tails

Forbidden Rice 

With coconut milk, minced herbs and black rice

Prosecco Sabayon Almond Date Tart

With almond flour and dates, tipsy custard and sliced strawberries