Oil and Vinegars 101
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Instructor: Chef April Johnson
Date: Friday, October 2, 6 PM
Learn how olive oils and balsamic vinegars can transform every course with Chef April Johnson. Explore unique pairings from appetizer to entrée to dessert, and leave inspired with new ideas for using them in your kitchen.
Menu
Appetizer | Bourbon Glazed Pork Tenderloin with Arugula Salad & Raspberry Vinaigrette
Entrée | Olive Oil Poached Halibut with Cauliflower Purée, Wilted Spinach & Carrots
Dessert | Blood Orange Olive Oil Ice Cream with Roasted Strawberries & Chocolate Espresso Balsamic
Date: Friday, October 2, 6 PM
Learn how olive oils and balsamic vinegars can transform every course with Chef April Johnson. Explore unique pairings from appetizer to entrée to dessert, and leave inspired with new ideas for using them in your kitchen.
Menu
Appetizer | Bourbon Glazed Pork Tenderloin with Arugula Salad & Raspberry Vinaigrette
Entrée | Olive Oil Poached Halibut with Cauliflower Purée, Wilted Spinach & Carrots
Dessert | Blood Orange Olive Oil Ice Cream with Roasted Strawberries & Chocolate Espresso Balsamic
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Where is it happening?
Plum's Cooking Company, Sioux Falls, South Dakota, United States
Event Location & Nearby Stays:
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Host or PublisherPlum's Cooking Company
