By special request, Allison and Amelia have put together a class to help you plan menus for entertaining.  Starting with a list of basic criteria like seasonality, time constraints, budget, flavor, texture, temperature, color, etc., they will talk you through the steps required to create a menu that you can produce without stress and serve with pride.  Of course, they'll also demonstrate and serve a delicious dinner of seasonal ingredients to illustrate what makes a successful menu.

Please note that due to unpredictable weather the seasonal ingredients listed below may not be at their peak on September 20th, so there may be substitutions in some of the dishes.

Shaved Zucchini Salad with Toasted Almonds, Lemon, and Parmesan

If you think you're tired of zucchini, you won't believe how delicious it is when combined with the crunch of toasted almonds, the tang of lemon, the fragrance of good olive oil, and the rich saltiness of Parmesan.

Sweet Corn Soup with Rosemary

A creamy soup balancing the sweetness of the corn with the pungent flavors of rosemary and garlic.

Sage-Roasted Chicken Breasts with Sweet Potatoes and Cipollini Onions

Bone-in chicken breasts stuffed under the skin with fresh sage, then roasted so the meat is tender and the skin is golden and crispy.  Served with caramelized sweet potatoes and cipollini onions.

Poached Pear Semifreddo with Pinot Noir Sauce

A light and elegant frozen cream dessert flavored with puréed poached pears and a touch of star anise.  Served drizzled with a reduction of Pinot Noir combined with the poaching syrup.

Instructors: Allison Bader and Amelia Hard

Date: Thursday, September 20 at 6:30 pm

Fee: $100