The menu for Our Spring Entertaining Class on Friday, April 1 is coming together. I envision us creating a meal together as if we were creating an Easter dinner for our family and friends. We will make a roast as our centerpiece and rather than a traditional Easter Ham, I’d like to show you how to make a Pork Loin Roast, which is super easy. I want to incorporate what’s fresh in the spring garden and at our Farmers Markets – fresh artichokes, peas, asparagus, strawberries, cherries. It will be done simply and artfully. The menu is designed with dishes you can make ahead to avoid stress on the day of your dinner party. We will learn to plate each dish so it looks like a piece of art. Then we will become the dinner party and enjoy our fabulous meal with a glass of wine.
So far, the menu I’ve planned is:
- Steamed Artichokes dipped in Cilantro Pesto
- Roast Pork Loin with a Fresh and Sun-Dried Cherry Pinot Noir Sauce
- Wild and White Rice Pilaf with PineNuts and Lemon
- Roasted Asparagus
- Garnish: Fresh Shelled Peas and Nasturtiums or Violets
- Dessert: Fresh Strawberry Tart
Sign up early for this class. We are getting more and more filled up and I’d like to limit the class to 20 people. Class fee $35 when you reserve by March 28, $40 at the door. To reserve your spot, email Patricia@FreshFoodinaFlash.com . Then write a check to “Fresh Food in a Flash”; mail it to Holy Nativity Episcopal Church, Cooking Class, 6700 West 83rd Street, Westchester, CA 90045.