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

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