2009 Dinner with a Chef Archive

Summer Foods for the Solstice
Dine on delightful summer dishes made with the first foods of summer and learn about some of the rituals and traditions associated with the solstice.  Chef/Instructor/Writer Beth Dooley will be your host.  Menu: Vegetable skewers on the grill; Strawberry & Hazelnut salad w/local rhubarb vinegar, served over greens; seared tenderloin with cilantro and mint; blueberry lemon cobbler.

Cooking from the Garden
Walk through the garden with Craftsman Restaurant Chef Mike Phillips as he picks the freshest ingredients, then incorporates them into recipes for the evening's meal. He will advise you on the delicious subtleties of preparing a truly seasonal meal and share some of his techniques. Demo-style class with a 3 course meal designed around what's best from the garden, and for dessert a honey mousse with seasonal fruit.