This dessert from our Farmers Market Meals Cooking Class was well worth the wait. This is a feature dessert at Tavern on Brady and I am so glad that Chef Grant shared it with the class.
First of all, you must start with fresh blueberries.
Beautiful fresh blueberries from the farmers market.
This was . . . → Read More: The Final Course: Blueberry-Lavender Cobbler with Ginger Struesel
The main course from our cooking class: rosemary lemon roasted chicken recipe. . . . → Read More: The main course: Rosemary Lemon Roasted Chicken
If you haven’t been keeping up, this is the third installment of some great recipes we learned at a recent cooking class. We attended a class at The Stock Pot’s Cooking School. Our instructor for the evening was Chef Grant from Tavern on Brady.
So far, I have featured his classic deviled eggs, balsamic roasted . . . → Read More: Herb & Garlic Roasted Spring Vegetables (another recipe from our cooking class)
This is the second installment (and the salad course) from our adventures in cooking class. . . . → Read More: Grilled Ceasar Salad and More Cooking Class from Tavern on Brady
OK–we are definitely making up for lost time. The very last part of May we attended a cooking class at The Stock Pot. The menu was derived from whatever was fresh at the Farmers Market and the chef was from one of our favorite restaurants, The Tavern on Brady. We were in!
We were . . . → Read More: Cooking Class and the Perfect Deviled Egg