Pasta and Sauces Date: Monday, February 4, 2019 Time: 6:00 pm-9:00 pm Location: Cueman Residence, Dorset Fee: $75
Chef Ian will cook up comfort food d’italia. The evening’s menu will include Potato Gnocchi in Fresh Herb Pesto, Handmade Fettuccine with Roasted Vegetable Primavera in Garlic and Olive Oil, and Linguine Sugarosa with Scallops and Artichoke Hearts. Hand-tossed Caesar Salad will be served as a side dish. The evening will finish with a warm dessert of Banana Bread Pudding with Sea Salt Caramel Sauce.
Aromatic Indian Daal Date: Saturday, February 9, 2019 Time: 1:30 pm-3:30 pm Location: Vermont Kitchen Supply Fee: $30
Join Lini of Anjali Farm for a cooking class on Daal, an Indian lentil stew. Daal, a staple of an Indian meal is a great source of protein for vegetarians. There are many variations of daal, including the spices you can use, as well as the taste combinations you can create with them. We’ll have fun learning to cook and then sample two types of daal.
Cooking with Maple Date: Monday, March 4, 2019 Time: 6:00 pm-9:00 pm Location: Graham Residence, Manchester Fee: $75
It’s tapping season and Chef Ian will show us how to infuse our beloved liquid gold into a delectable spring menu. Dishes will include Bacon-Wrapped Shrimp with Citrus Maple Glaze, Mixed Green Salad with Maple Caramelized Walnuts and Garlic Maple Vinaigrette, Herb Seared Chicken Breast with Maple Balsamic Reduction, Ginger and Maple Sauteed Vegetable Medley, and Maple Crème Brûlée with Cinnamon Anglaise. A seated dinner with wine will follow the cooking instruction. Seating is limited; pre-registration is required.
Sunday Brunch Date: Sunday, March 31, 2019 Time: 11:00 am-2:00 pm Location: TBD Fee: $60
Plan your weekend brunch with around this incredible menu! Citrus Mimosas, Crab Cake Eggs Benedict with Chesapeake Hollandaise, Grand Marnier French Toast with Melba Sauce and Vermont Maple Syrup, Tri-Color Potato Hash, and Mixed Berry Lemon Parfait. Seating is limited; pre-registration is required.