Fresh Washington Asparagus Festival with Chef David Ross
May 8 @ 5:30 pm - 7:00 pm
Monday, May 8 at 5:30 pm:
Class: Fresh Washington Asparagus Festival
Instructor: David Ross
Description: Whoa, Nellie – if you haven’t had asparagus fresh from the farm, you haven’t lived! Chef David will showcase fresh Washington asparagus. We’ll learn how to take a classic recipe of prosciutto and melon and give it a contemporary take in a dish of Poached Asparagus with Crispy Prosciutto and Melon Sorbet. Then we’ll learn how to make a delicious Cream of Asparagus Soup garnished with Seared Scallops and Crispy Onions. When you taste them, you’ll be a fresh asparagus believer!!
Fun Note: Did you know that the root of an asparagus can go as deep as 15 feet into the ground? Because of its deep-reaching roots, asparagus is very high in minerals which — with our depleted food system and barren soils — we almost never get enough. Asparagus is brain food, pure and simple!
Class Limit: 16 Class Style: Presentation* Class Cost: $39 Class time: approx. 1.5 hours
Note: Classes are all approximately 1 hour to 1 & 1/2 hours unless otherwise noted!
*Presentation Style Classes include: Printed recipes, class-room style instruction with visual screens,
Q & A time, and good-sized samples of food.
(Please note – there is no hands-on participation in a presentation style class unless otherwise noted!)
*Hands-On Style Classes include: Smaller class size, more personal instruction, actual participation in some of the preparation, printed recipes, Q & A time, and food sampling. Hurry – Classes fill up fast. Please call to register!
Phone: 509-328-3335 Address: 621 W Mallon #416 (The Flour Mill)