Chef John loves to add Italian flair to his menus and this fresh, springtime menu is no exception! Join him as he shows you how to make his Spring Greens Salad, with peas, baby turnips and their greens, fromage blanc, and seasonal herbs. He’ll then demonstrate how to break down a chop rack to make Pan-Seared Pork Chops with Tonnato Sauce, accompanied by baguette and butter. For dessert, it’s Zabaione with Raspberry “Caviar,” a classic Italian dessert.
Complementary wine pairing.
