It is not yet spring, but it is not winter anymore. This in-between season time of the year is perfect for a culinary mash-up! It is an excuse to continue using winter ingredients and flavors, at the same time, introducing the early spring ingredients. The balance between light and heavy is the theme of this menu.
1. Puff Pastry Tart of Chorizo Sausages & Bell peppers
A hand made very flaky quick puff pastry tart embedded with flavorful chorizo sausages and sweetness of the bell peppers. Learn how to obtain the flakiness of a good puff pastry with minimal fuss.
2. Veggie based Lentil & Artichoke French Soup
Using an underrated but very nutritional ingredient- lentils, Chef Jack will transform this seemingly boring grain into a very delicious french style soup, sneaking in dietary fiber, lean protein, and iron.
3. Spring Broth Poach Salmon fillet with Sweet Tomato Vinaigrette
A very unique spring-oriented way of cooking salmon without any oil or frying. Delicious and healthy.
4. No-Bake Lemony Cheese Cake with Caramelized Hazelnut crust.
Dessert for any meal is the only and best way to finish any beautiful meal, but most people dread the hassle of making desserts after all the cooking. This cheese cake dessert will be a lifesaver, because it is non-bake and yet packed with very unique flavors of lemon and caramelized hazelnuts.
Demonstration by Chef/Instructor
Take Home Items
Participants will dine on all the items and bring home and a Recipe Pack.
DATE: Friday, March 3, 2017
TIME: 07:00 pm - 10:00 pm
LOCATION: The Kitchen Society, 11 Kim Yam Road, Singapore
PRICE: $220.00 (nett)