Cooking With Spark!
Pan seared scallops with shaved chilies and cured tomatoes. Drizzled with a basil and walnut pesto.
- Steamed mussels with white wine and herbs. Finished with a roasted pepper and garlic butter.
- Crispy seared salmon over wilted arugula and spinach. Topped with a ginger, avocado and asparagus salad. Garnished with balsamic and honey
- Sous vide filet, seared and dressed with caramelized onions and mushrooms and a beurre rouge. With a roasted root vegetable gratin
- Spiced red wine poached pears with vanilla mascarpone
- Chocolate almond tart with honey
Click the link below to purchase your ticket for the event! With your donation of $25, this Ticket link will give you a link to the Youtube event: