Join Chef Mickey for a comforting and elegant spring-inspired menu in this demo cooking class. Chef will guide you through the preparation of a beautifully balanced three-course meal, sharing techniques for roasting meats, building bright seasonal flavors, and creating simple yet impressive dishes perfect for entertaining.

Chef will begin with a refreshing shaved fennel & arugula salad tossed with sweet orange, toasted hazelnuts, and pecorino. The main course features slow-roasted leg of lamb, served with herb-infused white beans and roasted carrots. To finish, enjoy a tender olive oil cake with lemon & thyme, topped with a light mascarpone cream.

Upon arrival, resident sommelier & mixologist Tim Clark will welcome guests with a seasonal cocktail to enjoy.

Menu:

• Crispy Duroc Pork Belly

• Asparagus & Smoked Pork Consomme

• Poached Asparagus

• Grilled Heritage Berkshire Rib Chop

• Buttermilk Panna Cotta