Join Chef Jacariah for an exciting class that spotlights asparagus in three innovative preparations, each designed to highlight its delicate flavor and versatility. He’ll begin with a refreshing Shaved Raw Asparagus Salad with Pickled Rhubarb, featuring thin ribbons of asparagus tossed with tangy, house-pickled rhubarb for a crisp and zesty starter. Next, experience the savory depth of Seared Asparagus with Braised Garlic and Herb Crusted Leg of Lamb, where tender asparagus spears are seared and paired with succulent slices of roasted leg of lamb, served with a reduced jus sauce, creating a harmonious blend of earthy and rich flavors. To finish, indulge in the unexpected delight of Asparagus Ice Cream with an olive oil drizzle, a touch of sea salt, and a sweet-tart Rhubarb Syrup, a unique dessert that transforms asparagus into a creamy treat, Throughout the evening, Jacariah will share culinary tips and techniques, ensuring you leave inspired to recreate these memorable asparagus dishes at home.
Complementary wine pairing.