Dinners

You’ll start this class off with a refreshing salad of cooked beets and oranges over lettuce, sprinkled liberally with feta cheese. Then you will create a delicious roasted salmon, topped with an olive tapenade that gives a hint of umami, savory flavor to your tender salmon steak.

Cue up your knife skills with the ratatouille, chopping zucchini, onions, yellow squash, and peppers. Follow this with a refreshing homemade raspberry sorbet.

Menu:

The Menu can be found here