Our gardens are bursting, and our mouths are watering! In this class you will learn some of the best ways to use that fresh produce and pair it with delicious seafood - a truly heavenly meal.
 
Our menu consists of:
- Roasted Cherry Tomato Crostini with Ricotta - long slow and low roasting of those baby tomatoes creates a melt in the mouth sweetness from the caramelization process - coupled with creamy  ricotta and topped with fresh basil is a perfect starter.
 
-Summer Vegetable Galette with Pesto- a rustic all butter pastry (and super easy!!)galette provide the canvas for our seasonal vegetables - tomatoes, zucchini, eggplant, whatever you like. Layered on top of a thin coating of fresh arugula and basil pesto, this dish literally melts in your mouth. 
 
-Perfectly Pan Seared Dry Scallops with Summer Corn Coulis and Tomatoes- is there any seafood sweeter and more satisfying than a succulent tender pan seared scallop? You will learn how to create better than restaurant quality scallops, and pair those with a coulis from Berks County corn pureed with a hint of curry and freshly chopped tomatoes with basil from our garden.
 
Galette de Crab- the extravaganca continues with sweet lump crab in a magical crabcake with no fillers and no breadcrumbs. We will create a shrimp mousseline to act as a binder for a light yet rich product. This method was created by none other than Georges Perrier and is a version of the crabcake he served at the legendary Le Bec Fin in Philadelphia.
 
- Peach and Cherry Papillotes - what a great way to end with delcious fresh Berks County peaches and fresh cherries! Very simple to prepare we will put the fruits in parchment packets and then oven steam them to preserve their natural juices and goodness. Healthy and satisfying!