SUMMER SUPPER

In the summer, it’s nearly impossible to choose just four dishes but here is why we’ve chosen these for your class. First, our local King salmon is special. Though the sheer volume is dwindling, the quality is incredible. It’s a local ingredient we should really savor. Preparing it raw is a great way to showcase it’s pure flavor, color and texture. Next is perhaps my favorite summer dish, showcasing the best heirloom tomatoes sliced thinly into a carpaccio and dressed in it’s own juices (tomato water) with more varieties of basil then you ever knew existed. And it wouldn’t be summer without grilling grass fed steaks and pairing them with sweet Brentwood corn, peppers and squash. This perfect summer menu will finish off with a dessert of a perfect peach, delicately poached in an aromatic broth of Riesling wine and Indian spices topped with cream and olive oil crumbs.