For my April Demonstration Class/Dinner, the menu was:
- Broccoli and Stilton Cheese Soup
- Fresh Sausage Ravioli with Basil Pesto
- Diver Scallops and Asparagus with Whiskey Cream Sauce
- Individual Souse Vide Cherry Cheesecakes Served in Decorative Mason Jars
Students/Guests learned about Olive oil and learned my method for making fresh homemade pasta.