“Can’t Wait ‘til Spring” Luncheon
March 25, Saturday
I know . . . I am chomping at the bit, too. Let’s not wait! Today we will prepare a spring menu perfect for Easter or the next warm early spring day.
Asparagus Two Cheese Tart
Salmon Wrapped in Phyllo with Dill Sauce
Early Spring Risotto
Mile High Lemon Pie
Asian-Inspired Easter Lunch
April 8, Saturday
Spring always seems to bring inspiration of all kinds. Looking for some new menu items to serve your guests this Easter? These Asian-inspired recipes will enhance your Easter brunch or dinner.
Spring Egg Drop Soup
Spring Rolls with Garlic-Lime Sauce
Salmon with Sugar Snaps, Cucumbers, Scallions, Cilantro, Thai Dressing
Strawberry Pavlova with Almonds and Balsamic Syrup
Cinco de Mayo Party
Friday, May 5
Bring spouses and friends and celebrate Cinco de Mayo here at Terrapin Cove Friday evening. We will light up the Big Green Egg and prepare a cheese and chorizo fundido, dress-up some grilled romaine with homemade cornbread croutons and chipotle dressing, and explore an easy approach to making arepas. Be ready to impress your guests with these new items for your May 5th celebration.
Roasted Poblano Queso Fundido with Chips
Grilled Romaine Salad with Cornbread Croutons and Creamy Chipotle Dressing
Shredded Chicken, Black Bean and Mexican Slaw Arepas with Avocado Dressing
Saturday, May 13
Today we will work with my favorite fruit–locally grown strawberries. Strawberries aren’t just for dessert. In this class, we will explore strawberries as appetizers, soup, salsa, and salad, but save room for dessert!
Strawberry-Cheese Bites with Balsamic Reduction
Strawberry Soup with Mint
Cilantro-Lime chicken Paillard with Strawberry-Jalapeno Salsa;
Baby Spinach-Pea Shoot & Strawberry Side Salad with Lemon Honey Vinaigrette
Strawberry Upside Down Cake
Summer Buddha Bowls & Hawaiin Poke
Saturday, June 3
This past winter we prepared Buddha bowls featuring winter vegetables and grains. Now it is time to revisit the garden and light up the grill to create summer Buddha bowls topped with lighter sauces. In addition, we will explore another popular trend for 2017—Hawaiian Poke featuring salmon cerviche.
Grilled Buddha Bowl
Late Spring Vegetable Buddha Bowl
Fun Food for Summer
Saturday, June 10
Hot fun in the summertime. These summer foods will bring a smile and recall childhood memories (except these dishes are a bit more grown up).
Grilled Shrimp Kabobs w/ Lemon Orzo salad
Pizzas on the Grill
Sausage Corn Dogs
Garden Stuffed Red Bell Peppers
Readying for the Fourth
Saturday, June 17
Dry-Rubbed Pork Ribs mopped with bourbon, molasses, peaches, and brown sugar.
Grilled Asian Chicken: with soy, sesame, orange-ginger marinade, glazed with a spicy hoisin mop.
Grilled Veggies from the Garden
Yancey House Southern Corn Bread.
Home-made Ice Cream
Saturday, June 24
Under the Tuscan Sun
Saturday, July 15
Tuscan Charcuterie Platter (with marinated mushrooms & olives)
Panzanella (tomato-bread salad)
Roasted Tuscan Cornish Hens
Sweet Corn Risotto
Blackberry Ice Cream with Blackberry-Merlot Sauce
Grilling: The Chicken Edition
Saturday, July 22
Beer Can Chicken
Vivian Howard’s Blueberry Chicken
Chicken kabobs with roasted garlic and herb dipping sauce
Home-made Peach Ice Cream
Saturday, August 5
Serrano Ham Crostini with Tapenade
Crab Stuffed Deviled Eggs
Stuffed Pepperdew Peppers
Fingerling Papas Bravas with Two Sauces
Chorizo and Cheese Shortbread
Lamb Skewers with Salsa Verde
Keep it Cool: Nori rolls and Noodle bowls.
Saturday, August 19
California Nori Rolls
Tempura Shrimp Rolls
Vietnamese Noodle Bowl
Roasted Pork Tenderloin
Coconut ice cream
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Please note that these hands-on classes take place here at the cabin in Yanceyville,..
To sign up for classes at Terrapin Cove, email me at firstname.lastname@example.org.
For classes at a Southern Season, visit A Southern Season.