Ricotta Crostini Bibb Salad with Raspberry Vinaigrette Charred Asparagus with Hollandaise Salmon Wellington Ladi Tourta (Olive Oil Cake)
Some dinner parties are unforgettable — the ones where the food is stunning, the atmosphere is warm, and everyone leaves wondering how they can recreate it at home. Tonight, we’re building exactly that kind of evening, course by course, with a menu that looks like it belongs in a fine restaurant and techniques you can take straight to your own kitchen. This is a limited hands-on class, which means you’ll sit back and enjoy the show for part of the evening — and roll up your sleeves for the rest. The evening opens with Ricotta Crostini with Fried Cherry Tomatoes — house-made, bright, and the perfect way to set the tone — followed by a colorful Bibb Salad with Cherries, Walnuts, and a tangy Raspberry Vinaigrette. Then comes a masterclass in elegant side dishes: Charred Asparagus with a silky Citrus Hollandaise that you’ll help prepare and will absolutely want to make again. The centerpiece of the evening is a Salmon Wellington — salmon and asparagus wrapped in golden, buttery puff pastry with a layer of brie, finished with Citrus Hollandaise — one of those dishes that makes a dinner table go quiet. The evening closes with Ladi Tourta — a fragrant Greek Olive Oil Cake with a delicate Lemon Syrup that’s as elegant as it is unexpected. Throughout the evening, our Chef will share the techniques, tips, and stories that make cooking this kind of meal feel not just achievable but genuinely exciting. You’ll leave with recipes, new skills, and everything you need to host your own elegant dinner party. Let’s have fun together in the kitchen.
