With Chef Alan, Wednesday, March 26, 7-9PM
This is a hands on exercise. The attendees will be divided into three teams where each team will prepare part of this entrée dish. Marinated Salmon, lightly dusted and pan seared, accompanied by fresh yellow and zucchini squash, cut into noodles. Sweet red bell pepper coulis made from a special mixture of Leaning Ladder Cayenne Olive Oil, Leaning Ladder Nocellara EVOO, and Leaning Ladder 18 Year Aged Traditional Balsamic Vinegar complete a beautiful presentation. $45 per person.