Cooking with Herbs |
In this menu class each item or course features a prominent herb and/or spice combination that naturally enhances and compliments the particular dish. |
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Asparagus Salad with Char-Grilled Bell Peppers and Tarragon Vinaigrette Blanched asparagus and char-grilled bell pepper salad dressed with fresh tarragon vinaigrette Steak au Poivre with Thyme Butter Pan-fried strip steaks macerated in crushed green, black, red and white peppercorns topped w/ thyme compound butter Rosemary-Garlic Fingerling Potatoes Fingerling potatoes roasted with fresh rosemary leaves, olive oil and garlic Crème Brûlée with Lemon Verbena Creamy custard infused with lemon verbena leaves topped with a “burnt” sugar crackle |
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