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Pan-Seared Wild Caught Sea Bass with Pistachio, Meyer Lemon and Caper Pesto

Feb 24 6pm Pan-Seared Wild-Caught Sea Bass

Create and enjoy this beautiful menu with an Italian flair. Start off with a salad of winter greens, seasonal tangerines, and house-cured olives from Chaffin Family Farms, an organic farm in northern California. Pan-seared sea bass will be served with a delicious "pesto" made from pistachios, preserved Meyer lemon and capers, accompanied by roasted butternut squash tossed with Calabrian chile paste and crispy pancetta. Finish the meal with the flavors of pistachios, almonds and oranges in a slice of cake.

Menu: Winter Greens Salad with Almonds, Green Olives and TangerinesPan-Seared Sea Bass with Pistachios, Preserved Meyer Lemon and Capers; Roasted Butternut Squash with Pancetta and Calabrian Chilies; Pistachio and Almond Cake with Orange

*** Sign up by February 22 to secure your spot ***

Instructor: Linda Lewis Elbert
Type of Class: Hands On; Adults Only








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Earlier Event: December 29
Kitchen Closed
Later Event: January 7
Kitchen Is Closed