Its such a joy to share the beautiful menu!
These pictures were taken at my July 20th cooking class at COOK in Philly! I can’t believe this is my fourth class! So grateful for all of my guests and the kindness and support around me!
I am stirring these amazing, fall-off-the-bone, Beef Short Ribs! They will be served over Turnip Puree and Topped with a Chimichurri Sauce.
The very talented Samar Shraim assisted throughout the night. Check out her Philly pop-up restaurant located in the BOK Building - or sign up for one of her classes at COOK.
The table setting for the Cookbook Author Series: The Vermont Non-GMO Cookbook with Tracey Medeiros.
First Course: Arugula, Fig & Goat Cheese Salad with an Orange Vinaigrette.
Here, guests are enjoying the second course: Bruschetta with Garlic Scape Kale Pesto found on page 41 in The Vermont Non-GMO Cookbook.
Claudia Baudo, founder of Klaus & Co. SMACKAROONS, preparing the Blueberry-Almond Sour Cream Cake found in The Vermont Non-GMO Cookbook. Go to: www.smackaroons.com to learn more about her dairy free coconut confections made in Philly!
Blueberries have been gently tossed together with sugar, cornstarch, and nutmeg.
The filling has been poured over the top and smoothed with a rubber spatula. Almonds slices are being sprinkled evenly over the top.
Cakes are cooling and have been removed from the springform pans.
The cake is finished off with a light dusting of confectioner’s sugar!
A BIG thank you to Michelle, Samar, Jeromey, Mike, Claudia (check out her class on 8/1) and the entire team for making it such a fun night!