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Spring Menus - The Lighter Fare
Thursday, May 31, 2012 from 6:30 PM to 8:30 PM (PDT)
With the weather getting warmer its time to start putting together cooler dishes that takes advantage of the season's bounty. Making a big comeback is the delicious deviled eggs We'll share some tricks to make the perfect hard boiled eggs and we'll spice ours with Thai Siracha sauce. Next is a Kale Slaw that mixes dried fruit with seasonal citrus juice for the dressing. Fried chicken should be party of everyone's go to recipe, and our buttermilk brined recipe (borrowed just a bit from Ad Hoc) makes it perfectly juicy yet crunchy. To keep it light we'll do a batch baked and compare it to pan fried. Roasted corn and bean salad provides a nice and light salad to complement the chicken. Lastly we'll put together a classic Angel Food Cake with a berry Coulis.
Cost is $75. Class begins at 6:30pm