Looking for some fresh ideas for what to make with the items in your root cellar? We’ve gotcha :)
Chef: Scott Dicks; Rural Saskatoon
Celeriac soup with pickled mushrooms and crispy root chips
Whole roasted ribeye with salted pike bearnaise and salted cabbage
Sea buckthorn curd with sour cherry and brown butter rye crumbs
This class is a Night Out style. For a night out class the group comes together to create various parts of the menu. There will be a few specific learning points throughout the cooking portion of the evening with an emphasis on a beautiful three course meal enjoyed by the group after preparation. Beer and wine available for purchase.
Price: $80.00 + gst