See Below for the Full Menu!

Saturday (Day One): Knife Skills, Sautéing & Roasting

• Lunch: Crispy Bacon, Sweet Potato & Poblano Hash with Eggs - Orzo Pasta Salad with Cucumbers, Tomatoes & Feta and a Lemon Herb Vinaigrette - Sautéed Citrus Shrimp

• Dinner (take home): Chicken & Seasonal Vegetable Pot Pie - Seasonal Roasted Vegetables with Homemade Pest

Sunday (Day Two): Pan Searing, Seasoning & Flavoring

• Lunch: Pan Seared Steak with Burst Cherry Tomatoes, Garlic & Basil - Crispy Pan Seared Salmon with a Lemon Garlic Butter Sauce - Miso Glazed Carrots vs Roasted Carrots with an Herb Garlic Butter

• Dinner (take home): Butternut Squash & Apple Soup with Cinnamon Créme Fraîche - Italian Sausage & Broccoli Mac & Cheese