Tess’s Kitchen Cooking Classes: Chef’s Table a Winter Menu offered twice on the 25th

CHEF’S TABLE A WINTER MENU FROM NORTHERN ITALY
 
Fritto misto – Deep-fried fennel, Meyer lemon and parsley 

Risotto with porcini mushrooms and Parmesan 

Baked halibut with clam, shallot and herb sauce 

Arista – Pork loin roasted with garlic, rosemary and black peppercorns

Long-cooked broccoli rabe 

Baked pears stuffed with amoretti and almonds 

Pecan semolina biscotti

Candied blood orange peel

Alan Tangren $141.05

115 Mill Street Grass valley

Grass Valley