2015 Farm to Fork Cooking Classes
01 March, 2015 - 09:10 Filed in: Cooking Class
Chef Eva has a delightful assortment of Farm to Fork Cooking Classes for the for the first half of the year. Classes start this Saturday at the farm near Daingerfield, TX. Classes last about three hours and start at 11:00 am. We will post on our website soon to register there, but for now call us at 903-645-3232 or Eva at 903-452-9600 to sign up.
March 7, 2015 $80
It's still cold, but spring is in the air with this menu
Light cream of celery soup
Butter lettuce with strawberries and chèvre
Baked ziti pasta with pork and Italian sausage ragu
Roasted root vegetables Rosemary semolina bread with sea salt
Apple maple bread pudding
April 11, 2015. $ 80
Spring forward with this wonderful menu
Jalapeno and Monterrey jack cheese grits waffles and warm tomato salsa
Asparagus soup with homemade lemon herb crème fraiche
Organic roast chicken with black pepper lavender honey glaze
Sautéed bacon and leeks
Triple strawberry pavlova with chocolate drizzle
May 2, 2015 $80
Celebration class: mother's day, graduation, birthday. This menu is great
for any celebration.
Strawberry lime basil lemonade
Cheese muffins and parsley and chive compound butter
Chipotle grilled pork tenderloin with strawberry and avocado salsa
Pine nut, lemon and spinach orzo
Sautéed sugar snap peas
Strawberry rhubarb gallete with tender flaky pastry
June 6, 2015 $80
Berrylicious menu celebrating the start of our blueberry and blackberry
season
Blackberry brie pizzettas
Citrus and berry salad with creamy nutty blackberry dressing
Blueberry balsamic glazed rosemary chicken
Garlic mushroom quinoa
Roasted heirloom carrots with blackberry balsamic glaze
Blackberry cobbler sundae with butterscotch bourbon sauce
July 11, 2015 $80
Turning boring vegetables into yummy desserts is a delectable way to eat
your vegetables.
Did you know stressed spelled backwards is dessert. Start out with a savory
sandwich to better appreciate all these desserts.
French onion grilled cheese
Sweet potato pone
Delicious tomato pie
Zucchini brownies
Chocolate avocado mousse with blackberries and pistachios Sweet corn and
bacon ice cream
March 7, 2015 $80
It's still cold, but spring is in the air with this menu
Light cream of celery soup
Butter lettuce with strawberries and chèvre
Baked ziti pasta with pork and Italian sausage ragu
Roasted root vegetables Rosemary semolina bread with sea salt
Apple maple bread pudding
April 11, 2015. $ 80
Spring forward with this wonderful menu
Jalapeno and Monterrey jack cheese grits waffles and warm tomato salsa
Asparagus soup with homemade lemon herb crème fraiche
Organic roast chicken with black pepper lavender honey glaze
Sautéed bacon and leeks
Triple strawberry pavlova with chocolate drizzle
May 2, 2015 $80
Celebration class: mother's day, graduation, birthday. This menu is great
for any celebration.
Strawberry lime basil lemonade
Cheese muffins and parsley and chive compound butter
Chipotle grilled pork tenderloin with strawberry and avocado salsa
Pine nut, lemon and spinach orzo
Sautéed sugar snap peas
Strawberry rhubarb gallete with tender flaky pastry
June 6, 2015 $80
Berrylicious menu celebrating the start of our blueberry and blackberry
season
Blackberry brie pizzettas
Citrus and berry salad with creamy nutty blackberry dressing
Blueberry balsamic glazed rosemary chicken
Garlic mushroom quinoa
Roasted heirloom carrots with blackberry balsamic glaze
Blackberry cobbler sundae with butterscotch bourbon sauce
July 11, 2015 $80
Turning boring vegetables into yummy desserts is a delectable way to eat
your vegetables.
Did you know stressed spelled backwards is dessert. Start out with a savory
sandwich to better appreciate all these desserts.
French onion grilled cheese
Sweet potato pone
Delicious tomato pie
Zucchini brownies
Chocolate avocado mousse with blackberries and pistachios Sweet corn and
bacon ice cream