Hearty Protein Bowls, September 19, 6:00-8:30
Frequently, I find myself looking for exciting new entree ideas that are more on the 'simple' side, but still have loads of flavor and can satisfy a big appetite. For this Chef's Table dinner, I will treat you to 3 of my favorite, anything-but-ordinary bowl-style entrees, perfect for these fall months! We'll finish our dinner with a seasonal dessert.
- Harvest Farro and Salmon Bowl - Pan Seared Salmon, Farro, Arugula, Dijon Roasted Butternut Squash, Fresh Apple, Pickled Onions, Spiced Pepitas, Balsamic Vinaigrette
- Savory Steak and Potato Bowl - Rosemary-Garlic Strip Steak, Roasted Brussels' Sprouts and Sweet Potatoes, Caramelized Onions, Blistered Cherry Tomatoes, Warm Bacon Vinaigrette
-Asian Chicken and Rice Bowl - Seasoned Sticky Rice, Crispy Sesame-Garlic Chicken, Portobello Mushrooms, Pickled Carrots, Scallions, Cilantro, Sweet Chili Aioli
Around the Island (you watch and learn as Chef Heather cooks for you), $115
Instructor: Chef Heather Escobar
Frequently, I find myself looking for exciting new entree ideas that are more on the 'simple' side, but still have loads of flavor and can satisfy a big appetite. For this Chef's Table dinner, I will treat you to 3 of my favorite, anything-but-ordinary bowl-style entrees, perfect for these fall months! We'll finish our dinner with a seasonal dessert.
- Harvest Farro and Salmon Bowl - Pan Seared Salmon, Farro, Arugula, Dijon Roasted Butternut Squash, Fresh Apple, Pickled Onions, Spiced Pepitas, Balsamic Vinaigrette
- Savory Steak and Potato Bowl - Rosemary-Garlic Strip Steak, Roasted Brussels' Sprouts and Sweet Potatoes, Caramelized Onions, Blistered Cherry Tomatoes, Warm Bacon Vinaigrette
-Asian Chicken and Rice Bowl - Seasoned Sticky Rice, Crispy Sesame-Garlic Chicken, Portobello Mushrooms, Pickled Carrots, Scallions, Cilantro, Sweet Chili Aioli
Around the Island (you watch and learn as Chef Heather cooks for you), $115
Instructor: Chef Heather Escobar
Frequently, I find myself looking for exciting new entree ideas that are more on the 'simple' side, but still have loads of flavor and can satisfy a big appetite. For this Chef's Table dinner, I will treat you to 3 of my favorite, anything-but-ordinary bowl-style entrees, perfect for these fall months! We'll finish our dinner with a seasonal dessert.
- Harvest Farro and Salmon Bowl - Pan Seared Salmon, Farro, Arugula, Dijon Roasted Butternut Squash, Fresh Apple, Pickled Onions, Spiced Pepitas, Balsamic Vinaigrette
- Savory Steak and Potato Bowl - Rosemary-Garlic Strip Steak, Roasted Brussels' Sprouts and Sweet Potatoes, Caramelized Onions, Blistered Cherry Tomatoes, Warm Bacon Vinaigrette
-Asian Chicken and Rice Bowl - Seasoned Sticky Rice, Crispy Sesame-Garlic Chicken, Portobello Mushrooms, Pickled Carrots, Scallions, Cilantro, Sweet Chili Aioli
Around the Island (you watch and learn as Chef Heather cooks for you), $115
Instructor: Chef Heather Escobar