Wild Horse offers ‘Tastes of Spring’ cooking class
Sky-Hi Daily News
Wild Horse Catering announces the second installment of its new Dish It Up cooking class series. Featured theme of the second class is “Tastes of Spring.”
Hosted by WHC Chef Dace Voit, lessons will highlight classic spring ingredients like lamb, asparagus and early vegetables, and strawberries. The classes are designed to be hands-on, “fun and inspiring,” and are kept to a dozen participants to maintain an intimate atmosphere.
This Saturday Chef Voit will teach students how to make a four-course meal taking advantage of the classic ingredients of the spring season. “Spring is a new beginning,” he said. “It is a time when food begins to lighten up,” he continued, flavors become brighter and more exciting, and “freshness again becomes the desired flavor profile.”
For the appetizer, the class will learn how to make a dish with white asparagus, prosciutto (cured ham) and pecorino cheese (a sheep’s milk parmesan). Next the class will stroll through fields of green with a salad of “peppery greens” (like arugula or watercress), with Fuji apples (chosen for their balance of sweet and tart), goat cheese, and toasted almonds ” enhanced with a lemon viniagrette.
A seared lamb chop is the star of the main entree course, served over manchego risotto, with butter-braised baby carrots and a spring onion broth. The lesson rounds out with strawberry shortcakes with cardamom whipped cream. Voit also expects he’ll talk a little bit about wine during the class.
Voit, who has been with Wild Horse for more than two years, is excited to bring his experience to the community through such a personal format.
“Wild Horse Inn is a great venue for this,” he said, “intimate and inviting, yet with the space to really teach.”
Christine French, business owner with John Cribari, said the cooking classes were “a natural extension of the Inn.” They liked the idea of blending in activities with the catering company business, known for its quality service, good food and top-notch event planning.
Theme for the first class ” aphrodisiacs ” was a suggestion from one of their customers at a business event, who got to attend free as an honored guest. This second class was an idea submitted by that first group of class participants.
“We decided to let those interested in cooking classes tell us what they would like to learn,” French said. Along with what is becoming a tradition, staff encourage customer suggestions for future classes. French said they’ll “continue to talk to our participants to make sure we are offering what they want to learn.”
The company’s next cooking class is scheduled for the fall or winter, with most likely a focus on fall flavors or soups and sauces. Cost of the class includes all ingredients and materials, wine pairings if applicable, take-home recipes, and a discount at the Wild Horse Gourmet Shop in the Alco Shopping Center.
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