Plating 101 Featuring Fall Flavors
November 4 @ 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.
- Seared Scallops with Roasted Wild Mushrooms, Butternut Squash Puree and Parsley Oil Garnish
- Fig Salad with Arugula, Goat Cheese and Balsamic Reduction served with Homemade Mini Croutons
- Baked Apple Rose Tarts with Salted Caramel Drizzle and a Quenelle of Sweet Mascarpone
- Complimentary Wine Pairings