Get ready to go retro with these 70s and 80s-inspired dishes. Chef Meg uses her amazing culinary skills to give a modern and unexpected spin in this hands-on cooking class. You'll learn how to prepare an appetizer of deviled eggs with the sweet and salty addition of maple bacon. Your entrée is flavor-filled bison meatloaf with herbs, roasted fingerling potatoes and Parmesan-crusted asparagus. Dessert is a creamy dark chocolate ganache with edible flowers and a seasonal berry compote.
With maple bacon
With herbs, roasted fingerling potatoes, and parmesan-encrusted asparagus
Dark Chocolate Pliable Ganache
With edible flowers and seasonal berry compote