For this class we made and tasted:
- Honey coffee vinaigrette
- Maple balsamic vinaigrette
- Fall salad two ways
- Caesar salad
- Chicken crostadas
- Fall squash dip
- Baked brie with blueberry compote
All in three hours!
The Monday 6:30 pm to 9:30 pm class was a different crowd – it was mainly older folks with some people around my age. We were about twelve in the group with two other chefs assisting our instructor, Chef Anthony.
As in the previous class, we got all our veg prep over and done with. This took over an hour but it was good practice for our knife handling skills (I cut soooo many onions).
First up: making the honey coffee vinaigrette.
Next we made the maple balsamic vinaigrette. So good and so easy.
We used these two vinaigrettes to have a fall salad (with endive, frisée, and radicchio) two ways. For me, the honey coffee vinaigrette was extremely unique:
We made a Caesar salad with homemade dressing. It was extremely garlic-y – just the way I like it! Never again will I buy Caesar salad dressing from the store.
Now the hors-d’oeuvres:
It was another wonderful evening with delicious, fresh food. Even though I was pretty full after the salads, I had to keep going! Will share the recipe for the baked brie next!
The next day I made some poached eggs for lunch and served it with the leftover butternut squash dip.