The March Make Ahead 3 Course Dinner Party
Whether it is a family dinner or a celebration, your guests will be able to tell that it’s the bounty of the season. In this hands-on class, Chef Aaron Tekulve will teach you the restaurant tricks of the trade to recreate his signature flavor-layered recipes at home ahead of your guests, so you can enjoy your party.
You will make a restaurant quality Three Course Dinner of:
Charred Cauliflower and Kale Salad with Scallions, Serranos, Cilantro, Parmesan and Pinenuts
Pan Roasted Halibut with Fingerling Potatoes, Fennel and a Lemon Creme Fraiche
Chocolate Panna Cotta with Orange Cream and Salted Pecans
Chef Tekulve, a previous contestant on Chopped, is the owner of his private dining business Surrell, a “Pop-up” Restaurant and Private Dining business in the Seattle area creating unique dining experiences. His kitchen experience includes sous chef at Lark, apprentice of chef de cuisine Lauren Thompson at Cafe Juanita, and chef de Partie at Canlis.