FIRST CLASS OF 2016

Let’s start 2016 off right with our first public class of the year. These winter dishes really showcase how lucky we are in California to have access to such fresh food all year round. With ingredients like cold water scallops, wild mushrooms, Dungeness crab and wide assortments of citrus a cook hardly misses a beat. Even though raw fish has become so common in restaurants, most home cooks are still intimidated by preparing it. Similarly, for some reason home cooks lack the confidence to make a great risotto. The real key is your stock and we’ll make a wild mushroom stock from dried Italian Porcini that you are going to love. In this class we will also learn how to cook, crack and clean live crabs. And a winter fruit and brioche bread pudding for dessert will end this class and begin the new year right!