So many of our students have expressed an interest in learning more recipes that can be done well ahead of time, so that they can sit down with their dinner guests and enjoy the fruits of their labor. We often find ourselves shuffling dishes in and out of a hot oven, trying to get the timing just right, which can be exhausting. At Salt Water Farm, we take a different approach. We select menu items that benefit from being made ahead of time and can be served effortlessly whenever you are ready for them. In this class, we will talk about menu design, serving temperature, food presentation, plated meals vs. family style and other simple tricks to hosting a low-maintenance, yet impressive meal.
Dishes may include:
Foraged mushroom tart
Potato and Leek Soup
Salad Aigre Dolce
Cider Braised Chicken with Root Vegetables and Savory Herbs
Chocolate Almond Brandy Cake and Creme Anglaise