February 20

Weekly cooking class. I bring you traditional tiramisu, vegetable and brown rice soup, and turkey rolled with prosciutto and fontina over spinach. We learned that in order to successfully plate a dish, there must be both height and color involved. Notice the layers of tiramisu with a ladyfinger on top, the colors of the vegetables with the croutons coming forth, and the turkey layered atop the green spinach. Buonissimo!