- Arugula Salad with Fried Capers, Balsamic Vinigarette and Shaved Parmesean
- Grilled Beef "Tagliata" with Rosemary and Lemons
- Homemade Lasagna Verdi al Forno with Fresh Spinach Lasagna Noodles
- Classic Panna Cotta with Strawberry Sauce
The class was from 6:30-8:30 PM and the first half hour was the chef explaining all the recipes we were going to make and any special tips or hints we needed to know. We then split up and each went to a station where we would make one part of the meal. I guess I was kind of surprised by this because I thought we'd each be making the entire meal but realistically, that probably isn't possible to do in 2 hours. Todd was in charge of the grilled beef "tagliata" with rosemary and lemons and I was in charge of making the sauce for the lasagna.