Class: August Harvest Meal
Chef: Cooking School Staff
There is so much to choose from at the markets these days! Celebrate the produce by trying your hand at these new recipes.
Menu: Whipped Corn Dip with Chili Oil and Crudités; Cantaloupe with Prosciutto; Seared Scallops with Creamed Corn and Basil Oil; Blistered Tomatoes; Peach Shortcake.