Chef's Table; Protein Bowl Dinners, April 16, 6:00-8:30
Frequently, I find myself looking for exciting new entree ideas that can be prepared quickly, but still have loads of flavor and can satisfy a big appetite. For this Chef's Table, I will treat you to 3 of my favorite, anything-but-ordinary bowl-style entrees. We'll top off our dinner with a seasonal dessert!
Salmon Bowl: Pan Seared Salmon, Red and White Quinoa, Dijon-Roasted Asparagus, Cast-Iron Tomato Relish, Capers, Micro Greens, Goat Cheese
Roasted Chicken Bowl: Herbed Chicken, Wild Rice, White-Wine Braised Wild Mushrooms, Caramelized Leeks, Arugula, Balsamic-Thyme Vinaigrette
Steak and Potato Bowl: Garlic Butter Steak, Roasted Potato Medley, Pickled Peppers, Crispy Shallots, Creamy Horseradish Dressing
Around the Island, Chef’s Table (we will cook for you while you take notes and enjoy)
Instructor: Chef Heather Escobar
$115 per person
Frequently, I find myself looking for exciting new entree ideas that can be prepared quickly, but still have loads of flavor and can satisfy a big appetite. For this Chef's Table, I will treat you to 3 of my favorite, anything-but-ordinary bowl-style entrees. We'll top off our dinner with a seasonal dessert!
Salmon Bowl: Pan Seared Salmon, Red and White Quinoa, Dijon-Roasted Asparagus, Cast-Iron Tomato Relish, Capers, Micro Greens, Goat Cheese
Roasted Chicken Bowl: Herbed Chicken, Wild Rice, White-Wine Braised Wild Mushrooms, Caramelized Leeks, Arugula, Balsamic-Thyme Vinaigrette
Steak and Potato Bowl: Garlic Butter Steak, Roasted Potato Medley, Pickled Peppers, Crispy Shallots, Creamy Horseradish Dressing
Around the Island, Chef’s Table (we will cook for you while you take notes and enjoy)
Instructor: Chef Heather Escobar
$115 per person
Frequently, I find myself looking for exciting new entree ideas that can be prepared quickly, but still have loads of flavor and can satisfy a big appetite. For this Chef's Table, I will treat you to 3 of my favorite, anything-but-ordinary bowl-style entrees. We'll top off our dinner with a seasonal dessert!
Salmon Bowl: Pan Seared Salmon, Red and White Quinoa, Dijon-Roasted Asparagus, Cast-Iron Tomato Relish, Capers, Micro Greens, Goat Cheese
Roasted Chicken Bowl: Herbed Chicken, Wild Rice, White-Wine Braised Wild Mushrooms, Caramelized Leeks, Arugula, Balsamic-Thyme Vinaigrette
Steak and Potato Bowl: Garlic Butter Steak, Roasted Potato Medley, Pickled Peppers, Crispy Shallots, Creamy Horseradish Dressing
Around the Island, Chef’s Table (we will cook for you while you take notes and enjoy)
Instructor: Chef Heather Escobar
$115 per person