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Roasted Filet of Mahi Mahi with Marmalade of Tangerine and Ume Plum with Smoked Sea Salt and Crispy Green Onions - Pan Seared Asparagus with Dry Cured Capers, Mango and Fresh Thyme Leaves - Juniper-Pomegranate Braised Lamb Shank with Peppercorn-Chevre Gratin in Truffle Honey - For Dessert: A Sampler of Single Origin Chocolates
What you will learn
In this class we will explore the often mysterious, always engrossing world of taste. We'll learn to recognize the components of taste, then how to work with layering, balancing and combining them into beautifully created dishes and menus. After tasting important individual components, you'll see how they come together in four unique dishes that begin to illustrate just how many flavor possibilities there are.