Fresh Vegetables Roasted with Olive Oil, Garlic, & Herbes de Provence

ESSENCE INTERMEDIATE WEEK 7

This week continues with an adventurous and advanced lesson of cooking principals. Our lesson: Sweet Potato Blini Appetizer with Caviar & Crème Fraiche; Salad of Warm Walnut Crusted Goat Cheese on Baby Greens with Champagne-Shallot Vinaigrette; Flame Cooked Rosemary Chicken with Blackberry-Red Wine Sauce; Dauphinoise Potatoes with Gruyere Cheese; Roasted Poblano Chili Gratin with Corn & Crema, and Fresh Vegetables Roasted with Olive Oil, Garlic, & Herbes de Provence. Dessert will be Espresso Zabaglione over Flourless Cappuccino Cake.

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Date

Tuesday Nov 14th

Time

6:30 pm - 9:30 pm

Local Time

  • Timezone: America/New_York
  • Date: Tuesday Nov 14th
  • Time: 8:30 pm - 11:30 pm

REGISTRATION FEE

$89.00

MORE ABOUT THIS CLASS

REGISTER

Location

Sweet Basil Culinary Center
8900 E Pinnacle Peak Rd., #C-5, Scottsdale, Arizona 85255

Instructor

Linda Martin
Phone
480-596-5628
Email
info@sweetbasilgourmet.com
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