Friday, November 14, 2008

Farmer's Market Class - Sevy Brings Napa To You

Of course the inspiration for the cooking class Sevy is teaching tomorrow at the Dallas Farmer's Market Resource Center was a recent trip to Napa. Since I just typed the recipes for the class, I'll share with you the three courses he's preparing: Seared Jumbo Scallops with Heirloom Tomato Salad and Lemon Tarragon Cream; Braised Niman Ranch Lamb Shank, Olive Oil Crushed Potatoes and Balsamic Fig Reduction; and Pear Hazelnut Custard with Cinnamon Sticks.

The first dish was the course he prepared for the Cattle Baron's dinner at Markham Vineyards (sold at the 2007 Cattle Baron's Ball) for the purchaser and guests. The second two are featured on our Wine and Food Dinner menu for this upcoming Monday. Of course the plates at the cooking class are much smaller, as is the price to enjoy these wonderful dishes.

Class information may be found here, call today to reserve your spot.

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