Chef Alana Toner introduces desserts that lend themselves perfectly to eating outdoors.  In this hands-on workshop, Chef Alana will discuss seasonal fruits and their availability.  Each flavorful bite will be demonstrated while you learn to transform summer’s bounty into portable treats that can be brought along to all of your summer picnic and barbeque gatherings.

Menu:
Individual Berry Galettes
Fudgy Brownies with Peanut Brittle Icing
Fizzy Melon Soup
White Wine and Stone Fruit ‘Jell-O’ Mold

Dim sum means "to gladden the heart," and these little savories and sweets surely gladden the heart and palate. Dim summay be served as an elegant and fun light snack, light lunch, appetizer, or as a special treat. We will learn to use a variety of ingredients and learn the techniques in preparing delicious dim sums and popular Asian appetizers. 

Menu:
Pork Dumplings 
Shrimp Dumplings
Chicken Crunchy Noodles
Mixed Meat Pot Stickers
BBQ Pork Bun 
Steamed Chinese Broccoli
Coconut Tarts
Sesame Seeds Balls
Assorted Tea

There’s nothing like homemade fresh ravioli, those little pillows of goodness to bring a smile to any diner’s face. In this workshop, Evelyne will guide you through a variety of ravioli styles and techniques. This class will cover handmade fresh pasta ravioli, ravioli “nudi,” giant fazzoletti ravioli, pansotti and traditional cheese ravioli.

MENU

RAVIOLI CON FORMAGGIO AL POMIDORO
Traditional 3 Cheese Ravioli with Pomidoro Sauce

RAVIOLI NUDI AL FORNO
Baked Spinach-Ricotta “Nude” Ravioli with Light Gorgonzola Cream

PANSOTTI IN SALSA DI NOCI
Fresh Herb Filled Pansotti with Creamy Walnut Sauce

FAZZOLETTI PRIMAVERA
Giant Herb Ravioli with Ragu of Spring Vegetables and Shaved Reggiano