Cooking with Class with Deb Buzar

 'You'll never know everything about anything, especially something you love.' 
Julia Child 


Spring Menu  for 4 Hour Classes


Each class menu is custom designed.  I have included some popular seasonal suggestions to guide you with your menu selection.  You can mix and match your three-course menu, or we can discuss other options that you will enjoy.  These selections change frequently.  If there something you would like to try and it is not listed here, let me know and I will try and include it in your menu.  Extra charges may apply depending on premium ingredients such as lobster or prime steaks or seafood.  These items are listed with an asterisk. When finalizing the menu, I may make suggestions to insure your experience the best it can be.  I reserve the right to change ingredients subject to availability and contact you for your approval of alternate suggestions.


Please select one item from the list of soups, salads or starters, then select an entrée with a side starch and vegetable and lastly, a dessert.


Salad


Strawberry Salad on Baby Greens with Candied Nuts and Poppy Seed Dressing

Arugula and Pear Salad Tossed with Honey- Rosemary Dressing and Shaved Parmesan Cheese

Roasted Beet and Goat Cheese Salad with Candied Nuts on Mixed Greens

Orange and Red Onion Salad


Soup


Cauliflower Soup with Seared Scallops

Fresh Pea Soup with Mint

Spiced Beet Cream Soup with Clover Honey

Puree of Fresh Asparagus Soup with Lemon Cream


Starters


Crab Cakes  *

Steamed Mussels with Shallot, Garlic and White Wine served with Crusty Bread

Cheese Souffle with Mixed Greens Salad

Potato Gnocchi with Sage Butter and Chives

Blue Cheese and Fig Pastry Puffs


Entrée


Scratch Made Pasta with choice of sauce:

 Roasted Asparagus and Parmesan with Cream Sauce

Tomato, Basil and Garlic Sauce

 Shrimp or Scallop Scampi


Herb Crusted Rack of Lamb with Port Wine Reduction Sauce*

Stove-top Hot Smoked Salmon with Dijon Mustard Glaze


Pan Seared Scallops or Shrimp with a  Citrus Thyme  Gastrique Sauce, Classic Beurre Blanc Sauce


Phyllo Purses with Chicken and Caramelized Onions with a Mushroom, Tomato and White Wine Sauce (this dish includes your sides)


Herb Crusted Pork Tenderloin with a Dijon Honey Sauce


Rib Eye Steak Sous Vide with Sauce of Choice: Bearnaise or Home Made Zip Sauce

Flank Steak with Fire Roasted Corn Sauce with Cilantro


Chicken, Chorizo and Shrimp Paella



Pan Sautéed Chicken  or Fish of choice with choice of pan sauce (White Wine Caper Sauce, White  Wine Herb Sauce, Beurre Blanc Sauce, Brandy Cream and Chive Sauce, Cognac and Mustard Sauce) (DF options, GF)


Halibut in Parchment with Tomatoes, Capers, Slivered Onion and Fresh Herbs (DF,GF)

Pan Seared or Stove top Smoked  Maple Glazed Salmon (DF,GF)

Sesame Crusted Ahi Tuna with Wasabi Sauce and Pickled Ginger* (DF option, GF)

Miso Glazed Cod with Beuure Blanc Sauce* (GF)

Butter Poached Shrimp (GF)

Butter Poached Lobster * (GF)

Stovetop Smoked Salmon (DF, GF)

Mussels with Shallot, Garlic and White Wine and Parsley  (DF option, GF)


Roasted Vegetable Napoleon (GF)

Cauliflower Steaks (GF)

Wild Mushroom Napoleon with Herbed Phyllo Crisps and Mushroom Foam

 


Sides- Select a Starch and a Vegetable


Roasted Potatoes with Parsley and Thyme

Creamy Mashed Potatoes

Creamy Risotto

Roasted Fresh Vegetable of Choice with Shallot Herb Butter

Sautéed Green Beans with Caramelized Shallots


Dessert

Butterscotch Pot de Crème

Crème Brulee with Fresh Berries

Chocolate  or Grand Marnier Souffle with Whipped Cream

Crème Caramel

Panna Cotta with Fresh Berries

Crepes with Berries and Chantilly Cream

Sauteed Strawberries in a Cabernet Pepper Sauce

Individual Orange Butter Cakes