Weekend Cooking!
Pork loin today is so lean that can become very dry when cooked, so in this class you will learn to brine pork chops for extra moisture and flavor, and cook them to the best temperature to keep them moist. This very special cake, which Shelley learned at one of the first French restaurants she worked at in New York, Le Cherche Midi, has several parts so we are keeping the first course, whole steamed Artichokes, very simple.
Menu:
Whole Artichokes with Lemon Butter
Brined Pork Chops with Thyme and Honey
Parsnip Puree
Whole Roasted Onions
Gateaux Seraphim - French chocolate torte with hazelnut buttercream and chocolate glaze
Where: Shelley’s Table, Lambertville
When: Saturday, December 7th, 4-7:30pm
Cost: $140/pp
Limit: 8 guests