SUMMER SUPPER

Perhaps no other ingredient is more symbolic of the summer backyard garden then tomatoes. There are so many wonderful varieties with unique colors, flavors and textures. You can roast them, stew them, confit them, saute them, pickle them and of course eat them raw with a little sea salt. In this class we’ll taste and use several types of tomatoes in the dishes including Italian San Marzanos which without a doubt makes the very best tomato sauce. We’ll also learn how to make biscuits from scratch with an incredible sweet, tart and savory cherry tomato jam. Add some salty prosciutto cotto and it’s perfect. A chilled seafood salad will be the first course with avocado and a tomato brunoise. But no tomatoes for dessert; that’ll be fresh figs…