About

Catered by Fig & Spice, this meal will be the capstone of the week to share our appreciation for all of our instructors' and participants' hard work and creativity!

Seating is limited and ticket sales will close on Friday, April 13, so buy your ticket early! 

Menu

• Plated salad: Spring greens with fried shallots and green beans in a French vinaigrette.
• Buffet dinner:
  • Roasted chicken with fennel, oranges, and pernod.
  • Eggplant Parmesan with panko, marinara, basil, and fresh mozzarella.
  • Asparagus roasted with lemon, pine nuts, and Parmesan.
  • Carrot and thyme mash with cream and smoked butter.
• Family-style desserts:
  • Chocolate truffles with bourbon caramel.
  • Almond thumbprint cookies with raspberry jam.
  • Tartlets with key lime curd, sweet cream, and candied citrus.