PORTLAND, OR – March 2, 2015 — Our Executive Chef taught cooking classes at Salty’s almost always sell out, so reservations are a must for the Easter Cooking Class at Salty’s on March 19th at 6pm. The class will last about two hours. Parking is complimentary.
The cost per person is $50.00 and includes samples/tastes of all dishes, champagne on arrival, and a glass of wine during the demonstration, and of course, the recipes. This step by step ‘how to’ approach to cooking Easter classics with a contemporary twist will give the home cook confidence when preparing the Easter meal. Reservations can be made by calling Salty’s at 503 – 288-4444.
DETAILS AND MENU FOR SALTY’S EASTER COOKING CLASS:
- Recipes of all dishes
- Live cooking demo by our corporate chef Jeremy McLachlan and Salty’s on the Columbia Executive Chef, Josh Gibler
- 2 glasses of wine
- Tastes of all the dishes
- The know-how to make your Easter dinner memorable and delicious!
Potato and Leek Rösti with Smoked Salmon
You start with a crispy potato and leek cake and then finish with slivers of smoked Gerard and Dominique lox and homemade crème fraîche. The perfect start to an amazing Easter Dinner or Brunch!
Roasted Asparagus with Sauce Béarnaise
This wonderful side dish is the perfect match of earthy asparagus and creamy béarnaise sauce. Once you have learned how to make the béarnaise you can add crab to this and make anything Oscar style.
Bourbon Glazed Carrots
Carrots kissed with bourbon and a touch of brown sugar to bring out the
sweetness of the carrots.
Burgundy Wine Braised Lamb Shanks
Slow and low is the name of the game with these beautiful lamb shanks. The lamb is slow roasted with burgundy wine and then finished with a fresh mint gremolata.
Pavlova with Rhubarb and Pistachios
A merengue that is stuffed with slow poached rhubarb and crunchy pistachio nuts. A easy dessert to make that will get a ton of oohs and awws!