Shelley created some of these dishes for an Easter Menu at Gourmet Magazine. They are among her favorite recipe developments during her 12 years there.
Menu:
Cream of Pea Soup with Mint
Hibiscus Marinated Leg of Lamb
Goat Cheese Scalloped Potatoes
Seasonal green vegetable
Creme Caramel Tart
When: March 22nd, 6-9:30pm
Where: Shelley’s Table, Lambertville
Cost: $140/pp
Limit: 8 cooks