This menu is filled with the seasonal flavors of fall. The crab cakes tonight celebrate the opening of Dungeness crab season on the west coast. Fall is also the beginning of citrus season. We will use oranges in our crab cake sauce and tangerines in our salad. Short ribs typically take several hours of braising to become tender. We will use an Instant Pot to prepare tender short ribs so they will finish in time to enjoy them in class. With the braising liquid, learn to create a beautiful reduced red wine and fig sauce. Don’t have an Instant Pot at home? Do not worry; this dish can be prepared in your oven with aromas that will make you hungry all afternoon. While the short ribs cook, we will roast and sauté a delicious spaghetti squash accompaniment. For dessert - an Italian plum & cardamom cake baked in a cast iron skillet.
Crab Cakes with Tartar Sauce and Cilantro Orange Dressing; Arugula Salad with Almonds, Olives & Tangerines; Red Wine & Fig Braised Short Ribs over Spaghetti Squash; Plum Skillet Cake
*** Sign up by November 15 to secure your spot ***
Instructor - Linda Lewis Elbert
Class Categories - Hands On; Make and Eat; Adults Only