FARM TO TABLE

It’s hard to beat the spring time for cooking in the Bay Area. Every week there’s something new and interesting at the farmer’s market to get excited to bring home and cook with. This menu touches upon so many flavors, textures and techniques. The first course is a fresh take on the classic combo of potatoes, caviar and chives using wild Alaskan salmon caviar. These eggs have tremendous texture and a delicate flavor that you’re going to love. It’s a caviar “gateway.” English peas are my favorite and it’s nearly impossible to not stuff them all into your mouth while shelling them. But we’ll have plenty to make sure you can eat while you shell and they are perfect with creamy burrata. Everyone always wants to learn or get better at making fresh pasta, this next dish is for you. As if this class menu couldn’t get any better, we’ll do a blueberry bread pudding for dessert. This class is four hours and four courses.