New to BSC, Chef Jacariah, who has been cooking professionally for 10 years, takes a night off from Chicory to teach us how to make some of his specialties for fall! You’ll start with an indulgent, citrusy Scallop Ceviche, and a vibrant Apple-Fennel Salad with Fennel-Pink Peppercorn Vinaigrette. The main dish is an incredibly luxe Tomato Risotto, bursting with fresh tomato flavor and bolstered by crispy pancetta and plenty of cheese. For dessert it’s an impressive but easy Crème Brûlée with autumn fruit and mint.
Complementary wine pairing.
Note: This class is gluten-free.