Last week we held a French-themed cooking class here in the Added Touch kitchen. On the menu were the following delicious dishes:
• Arugula salad with fennel, orange, and radish in a light citrus vinaigrette.
2010 Nopa Alvarinho, Vinho Verde
• Butternut squash ravioli in a brown butter and sage sauce.
2007 Trimbach Pinot Gris, Alsace
• Lightly blackened tilapia.
• For dessert, chocolate orange creme brulee.
Noval 10-year Tawny Port, Douro
• Arugula salad with fennel, orange, and radish in a light citrus vinaigrette.
2010 Nopa Alvarinho, Vinho Verde
• Butternut squash ravioli in a brown butter and sage sauce.
2007 Trimbach Pinot Gris, Alsace
• Lightly blackened tilapia.
• For dessert, chocolate orange creme brulee.
Noval 10-year Tawny Port, Douro
Heather explains her wine pairings.
Chef Emily introduces the dishes to the eager students.
Students prepare their own ravioli!
Everyone enjoys their homemade meal!
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