"Lunch in Provence" Cooking Class
Asparagus In Season Now
Bonjour! There is one more spot available in this Friday, May 3, 2024 cooking class! See below for details and/or contact me. Merci! Bon Weekend…Bonnie
Spring is such an exciting time of the year with artichokes, asparagus, citrus, fava beans, peas, spring greens, strawberries and more, now in season. Please join me for this culinary experience with a menu full of delicious flavors to help you celebrate your special spring celebrations.
Menu For Springtime Celebrations
HOSTED AT DOMAINE DE MANION, ENCINITAS, CALIFORNIA
Friday, May 3, 2024, 10am-2pm
$195.00 per person
Class Size is Limited to First 8 Guests
LE MENU
Rhubarb-Sour Cream Snack Cake with Walnut Streusel
French Roast Coffee or Lemon Verbena Tea
Luscious Shrimp Salad Over Bibb Lettuce
Miso-Roasted Asparagus
Farro Salad with Pistou Vinaigrette
Red Rhubarb Amaretto Torte
Domaine de Manion Rosé Wine
CONTACT
To sign up online, please click on Menu For Springtime Celebrations cooking class.
For further details, please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600
Luscious Shrimp Salad
This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held. Recipes are seasonal and may be subject to change.
A portion of your class fee will be donated to José Andrés’ World Central Kitchen, a non-governmental organization dedicated to humanitarian relief around the world. World Central Kitchen speeds to places around the globe devastated by natural disaster and human violence with food, water, and more.
I have always been a fan of Chef José Andrés and the organization he founded. The Miso-Roasted Asparagus recipe in this cooking class is lovingly adapted from his Vegetables Unleashed cookbook. I was planning on donating a portion of this cooking class proceeds to World Central Kitchen, even before the tragedy of losing seven of his World Central Kitchen volunteers.
Prepping Fresh Rhubarb From The Garden
Please join me! Merci…Bonnie