A hands-on cooking class culminating in a dinner served with wine and beer.
Spring approaches and the days lengthen, pulling us away from winter roasts and braises and toward simpler preparations that highlight the freshness of new produce. When made in large batches, soups can feed you for days, so you can spend more of your free time outdoors in the sun! Celebrate the season and its bounty with Mike Weller and with soups that come together quickly, but are impressive enough to entertain friends and family.
Good Bread and Butter, Spring Salad
Assorted Vegetable “Cream” Soups (Dairy free, or not!): a simple technique that can be modified to whatever vegetables you have.
Chicken Tortilla Soup: chicken, avocado, tomato, chili, fried tortilla haystack, cilantro. Learn how to impressively plate and pour tableside to wow your guests.
Crispy Skin Salmon, Warm Golden Potato Salad, Watercress Sauce: Soups don't require bowls! Have fun with Mike and use watercress soup used as a pool of “sauce."
Art Gallery Strawberry Champagne Dessert Soup with micro-basil sprouts, balsamic vinegar syrup and Bi-Rite Creamery vanilla ice cream. An easy, refreshing dessert!