Where the Wild Things Are

This class will appeal to the hunter and gatherers as Chef Tammi introduces a different approach to fish and game. From a forager’s tart full of wild mushrooms, asparagus and leeks, to a different twist on elk, she will incorporate some of our favorite wild things!  You’ll get to make Italian elk sausage raviolis and another pasta featuring wild Alaskan sockeye, along with two different sauces to compliment each one. A hearty autumn minestrone soup with mini duck meatballs will be your 2nd course and a locally harvested pumpkin will be turned into a beautiful dessert. And what better place to share this experience than the heart of Sheridan in the Verdello kitchen.

Menu:

• Alligator Bites
• Forager’s Wild Mushroom, Leek and Asparagus Tart: goat cheese, gruyere and fresh garden herbs
• Fall Minestrone w/ mini duck meatballs
• Colorado Italian Sausage Elk Ravioli: brown butter, fried sage and toasted pine nuts
• Wild Alaskan Smoked Salmon Pasta: handmade pasta in a lemon caper dill sauce
• Pumpkin Roll served with a White Cranberry Martini

Ages, 21+

Hands On Class