Tess’s Kitchen Cooking Classes: Nouvelle Menu for Spring
A NOUVELLE MENU FOR SPRING |
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Stuffed Portobello mushrooms with curry and apples
Asparagus soup with herb butter and roasted garlic Georges Blanc; Cabbage stuffed with king salmon, Meyer lemon beurre blanc Alain Senderens; Seared duck breast with orange zest and green peppercorns Joël Robuchon; Yukon Gold potato purée Frozen nougat with candied fruit and nuts, kiwi sauce Grand Marnier chocolate truffles Bierwagen Farm Gravenstein apple jellies |
Alan Tangren Cost: $141.05
115 Mill Street Grass Valley
Grass Valley, CA 95946