The Modern Picnic Who says Picnics need to be ordinary? Well, Chef Jen Tarantino Reyes has a totally new idea to step up your picnic game. Delicious, unique and best of all, portable—this menu will be your summer and into tailgate season go-to. Learn how to turn lamb chops into portable lollipops, make a unique delicious vinaigrette and a twist on the American favorite chocolate chip cookie. In this hands-on class, you will make: Lamb Chop Lollipops – frenched lamb chops, pounded thin, marinated and coated in herbed panko, pan seared. Dijon Tomato Salad – summer tomatoes in a Dijon, sherry vinegar dressing, crispy prosciutto and parsley. No-mayo Potato Salad – baby potatoes in a lemon, tarragon vinaigrette with fresh herbs. Salted Toffee Chocolate Cookies -a grown up chocolate chip cookie with a salty and sweet taste. Enjoy your picnic with glass of Rose, White or red wine, or a cold beer!
The Italian Kitchen – 3 Course Risotto Dinner Risotto, from the word riso, meaning “rice”, from the northern Italian region of Lombardy, is a dish made with arborio or carnaroli rice cooked with many additions of broth until it reaches its creamy consistency. Often thought to be a laborious dish to make, in this hands-on class, Chef Jennifer Berry will show you just how easy it can be! You will learn the basics of risotto: how and when to add broth, how much you really need to stir – or actually, how little. You will learn how to make this ahead for a dinner party and reheat and several ways to customize the flavors. We will finish the meal with a berry and limoncello tiramisu. Summer Tomato Salad with Roasted Corn, Burrata, Pine Nuts, and Basil Vinaigrette Lemon Risotto with Summer Squash and Seared Scallops Berry and Limoncello Tiramisu