Tess’s Kitchen Cooking Classes: Chef’s Table a Winter Menu From Northern Italy
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