Class: All Dressed Up!
Chef: Cherisse Byers with a Culinary Student
Cherisse Byers is a culinary instructor at the Durham Institute and she tasked her students to write a summertime menu with a theme to teach in our classroom. The chosen theme is about dressings that can be used on more than lettuce. Attend this class to get your imagination revved up about where else you can use that dressing.
Menu: Heirloom Tomato & Feta dressed with Balsamic Vinaigrette; Herb Garlic Shrimp with Shaved Pear and Arugula Salad dressed with Pear Dressing; Pan Seared New York Strip dressed with Warm Shallot Bacon Vinaigrette; Summer Shortcakes with Berries dressed with Lemon Basil Honey Dressing.