It has been a fabulous three weeks sharing my Napa Valley menu with my students. It's a little sad putting these recipes into retirement. However, they have been added to my private group choices so I have a feeling this menu will resurface again.
I had my Crème Club in attendance...and one more that will be inducted into the Crème Club next class! Bruschetta Bar, Chopped Kale Salad with Warm Pancetta Vinaigrette, Tuscan Pork Ragu...and Chocolate Croissant Bread Pudding. Enough said.
Chop, chop, chop! We prepped the vegetables for the Tuscan Pork Ragu so that it could simmer for the duration of class. This is truly a one pot wonder.
Renee and Mary stepped up on behalf of the Crème Club and brushed the baguette slices with olive oil for the Bruschetta Bar.
I like to make at least four toppings for the Bruschetta Bar: Sauteed Mushrooms, Traditional Tomato, Saged Cream Corn, and Herbed Goat Cheese. The combinations are delicious!
Next, we moved onto the Chocolate Croissant Bread Pudding. I always like to have a few volunteers separate the eggs for this recipe. It's so fun baking with friends!
I loved this class because we just laughed and laughed. It is so true that you come to Crème class strangers and leave best friends. Something about a glass of wine and a home cooked meal brings people together.
The color of the Chopped Kale Salad is to die for. I love how a warm vinaigrette brings out that bold green color. After two and half hours of simmering, the Tuscan Pork Ragu was ready to serve over a bowl of al dente pasta.
And with dessert, this class was a wrap. Thank for a terrific evening ladies! I can't wait to have you in my kitchen again. Cheers! XOXO Paula