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Thursday, April 18, 2019

 

Spring Sauces Chef Kelly Sears $80

Spring dishes are lighter and more vegetable-centric than those of rich, heavy winter. As the seasons change, cooks and eaters are leaning towards sauces that are user friendly and versatile. By mastering these five sauces (yogurt, pepper, herb, tahini and pesto) you can transcend into dozens of variations. We’ll toss a couple of the mother sauces in as well as our foundation and morph into manageable sauces that will elevate your next meal.


On the menu: Bibb and Fresh Pea Salad with Herbed Yogurt, Avocado and Chive Dressing, Trio of Toasts: Eggplant Caponata with Tahini Sauce, Harissa, Shaved Carrot and Egg, & Radish and Spring Pea with Pistachio Pesto, Roasted Asparagus with Five Herb Sauce, and Warm Rhubarb Compote with Whipped Ginger Mascarpone Cream


Click HERE for more information and to make a reservation

6:30 PM - 9:00 PM


 

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