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May 20 @ 12:00 pm - 2:00 pm$125
Ok, so you know how to cook a top-notch dish, but how do you get it to look like it does at a restaurant? Join us to learn techniques on how to plate, from the art of arranging on the plate, balancing flavors, to tools of the trade, all while ensuring the food is served at the proper temperature. Take your entertaining game to the next level under the guidance of our restaurant-trained professional chefs. Includes generous portions of the food you plate as well as a plating toolkit for your use during class including tweezers, squeeze bottles and more.
- Roasted beet salad with citrus, mint, and cracked hazelnuts
- Seared bass with lemon beurre blanc and roasted asparagus bundles
- Vanilla panna cotta with raspberry coulis