All Blue Ribbon classes provide:
Hands-on participation; appetizers upon arrival; a selection of local microbrews, menu-themed or Northwest wines and our signature non-alcoholic beverages; a sit-down feast including all dishes prepared in class; and printed copies of all recipes.
Format: Cooking Party
Beverages:
- Peach Mojitos with Vanilla-Sugared Rim
- Homemade Sangria Blanco
- Watermelon Strawberry Agua Fresca
Upon Arrival:
- Citrus-Cilantro Marinated Prawns with Jalapeno on Watermelon Canapes
- Orange and Molasses Pulled Pork Empanadas
First Course:
- South of the Border Chop Salad of Avocado,
- Jicama,
- Queso Fresco
- Corn
- Tomatoes
- Red Radish and Toasted Pumpkin Seeds tossed with a Honey-Lime Vinaigrette
Plated Entree:
- Grilled Flatiron Steak with Cilantro Chimichurri Sauce and Avocado Relish
- Salmon with Ancho Peppers, Gran Marnier and Honey
- Chipotle Sweet Potato Salad with Pecans and Raisins
- Char Roasted Summer Vegetables with a Roasted Red Pepper Remoulade
Plated Dessert:
- Grilled Lime Strawberry Shortcake drizzled with Aged Balsamic Vinegar
- Blue Ribbon Coffee