Spring Fever

Spring often brings an urge to try fresh ways with food.

The Menu:

• Dandelion and Goat Cheese Salad
• Butterflied Leg of Lamb with Garlic and Rosemary Crust
• First of the Season Roasted Asparagus with Mustard Seed Vinaigrette
• Rhubarb-Strawberry Crumble

Tuscany Vegetarian (Private Class) - Tuesday, March 9

It's official! Pizza, pasta and panini have conquered America. Beyond tomatoes and cheese, we've gone from Neapolitan to Northern Italian to Tuscan.

The Menu:

• Panini Two Ways (Roasted Red Peppers, Arucula and Goat Cheese) and (Roasted Portobello Mushrooms, Tapanade, Arucula and Fontina Cheese)
• Fusilli with Roasted Red Pepper Sauce and Grilled Vegetables
• Plum Pizza with Grated White Chocolate

THAILAND

Thai food is imaginative and intriguing, expressing a playful deftness with the complexities of flavor and texture.

The Menu:

• Fresh Mussels steamed with Lemongrass
• Chicken in Green Curry with Shredded Bamboo Shoots
• Thai Basil and Fresh Chilies with Drunken Noodles (spicy beef noodles with lime leaf)
• Steamed Jasmine Rice

VEGETARIAN THAI (Tuesday, Feb. 23)

Titillating and tantalizing, the cooking of Thailand is one of Asia's best kept secrets. Dishes range from very hot to gentle and mild.

The Menu:

• Fresh Spring Rolls with Dipping Sauce
• Vegetarian Pad Thai (Stir-fried Thai noodles)
• Thai Cucumber Salad

VALENTINES DAY (Thursday, Feb. 4)

Invite your nearest and dearest to this feast for a memorable holiday meal.

The Menu:

• Fennel, Pear and Toasted Pecan Salad with Champagne Vinaigrette Dressing
• Grilled Quail with Figs and Proscuitto
• Butternut Sqush Saffron Risotto
• Decadent Molten Chocolate Truffle Cakes.
• 

INDIA Thursday, Jan. 14

Experience the very best of Rajasthani cuisine, dishes regal enough for a rajah and enticing for the traveler and cook alike!

The Menu:

• Rogan Josh (a classic spicy lamb dish)
  
• Punjabi Baigan Pyaz (spicy eggplant with potatoes and onions)
  Basmati Pulau (basmati rice with raisins and cashews)
  
• Kheer (Indian rice pudding with almonds, raisins, pistachio and cardamom seeds.

Spa Cuisine

Trendy, upbeat, lighter in fat and better tasting than you ever thought possible, these dishes are adapted from select spas across the country.

The menu:

• Tomato and Tangerine Soup
  
• Oven Poached Halibut with Aromatic Vegetables
  
• Israeli Couscous Salad


• Provencal Cherry Tart