In this class we will make 3 kinds of fresh cheeses and then put together a three course meal using them.
Menu:
Fresh Ricotta
30 minute Mozzarella
Fresh Goat Cheese
Mozzarella and Prosciutto Crostini
Quick Ricotta Ravioli with Butternut Squash, Brussels Sprouts Leaves, Pine Nuts and Lemon-Brown Butter
Beet Salad with baby kale and Goat Cheese rolled in Dill
Pears with Ricotta and Thyme Honey
When: November 7th, 6-9:30pm
Where: Shelley’s Table, Lambertville
Cost: $140/pp
Limit: 6 cooks