It's a Risotto Party! Cooking Class & Dinner

Check-out my website for valuable information prior to booking.

This menu is accidentally pescatarian!

Pulling inspiration from some of my favorite cuisines and those unique to our country, here we create menus and dishes that speak to the contemporary American palate. Work with trendy garnishes and techniques, and mix up classic methods, then finish with a comfort food classic that needs little improvement.

Learn how to manipulate the texture of feta into a new, rich and creamy form. Create a fresh herb gremolata which compliments the cheesy base. Toast up some golden crostini, perfect vessels for your spread. Then garnish your entire creation with fennel pollen, an heirloom spice, and what a veteran food writer once referred to as, “pure summer joy.” And that’s just your appetizer.

Create a peppery shrimp and rich and lemony risotto dish. Impart smoky, citrus notes through Spanish and Mediterranean spices. Learn how to fire-roast a sweet bell pepper to add to the mix, then lace your dish with ribbons of arugula greens. You will be tending to the communal pot of risotto, table center, toasting, stirring, incorporating all ingredients. Here you will learn how to balance rich flavors against fresh and be a part of a fun tradition that celebrates the spirit of food and community.

Complete your class with a modern-rustic strawberry shortcake with macerated strawberries, lemon zest, and a crunchy turbinado sugar topping, all of which is swimming in a strawberry coulis, and rich, vanilla cream.

And then, of course, sit and enjoy the meal you have so carefully prepared.

Whipped Feta and Herb Gremolata

balsamic, tomato, honey, fennel pollen, crostini

Spicy Calabrian Shrimp, Risotto “Al Limone”

lemon, fire-roasted sweet pepper, parmesan, arugula

Strawberry Shortcake Crowns with Macerated Berries

strawberry coulis, vanilla cream, turbinado sugar crunch

CHECK ME OUT: go to my website to see full menus and reviews www.thepricklypearcookingclasses.com

Host or Publisher Chef Deb Roberts, The Prickly Pear Cooking Classes