Our next class is with Jesse Albertini of Sfoglina Denver. She makes and sells hand milled, small batch, slow dried pasta – and her products are amazing! For this virtual class, choose to cook the scallops, the mushrooms, or both. The meal is vegetarian friendly if you omit the scallops and use another oil (ie grapeseed) instead of duck fat.

In this live, virtual cookalong, we will go over knife cuts, pickling, frying, brining, searing, sauce making, and beautiful plating!

The Menu:
Tomato & Peach Panzanella | scallops, mushrooms, duck fat fried sourdough, pickled mustard seeds, & sumac vinaigrette

Peach Aperol Spritz

Date: Sunday, September 12th

Time: 2:30 pm EST/ 11:30 am PST

Price: $23.99 per household

Platform: Zoom

Equipment: 2 small/medium pots, deep saute pan, whisk, bowl, cutting board, knife, measuring cup, a spider (something to strain the mustard seed and scallops with), melon baller, measuring spoons, fish spatula

Ingredients (exact quantities will be sent within 24 hours of purchasing the class)

Protein : Seared scallops and/or King Trumpet "scallops"

• Heirloom tomatoes

• Ripe peaches

• Cantaloupe

• Cucumber

• Shallot

• Sourdough baguette

• Fresh basil

• Large king trumpets

• Toasted cashews

• Dy yellow mustard seeds

• Rice wine vinegar

• Sugar

• Salt

• Sumac

• Nori

• Wakame

• Fresh ginger

• Olive oil

• Lemon juice & zest

• Honey

• Dark chili powder

• Duck Fat | or an oil with a high smoking heat (such as grapeseed)

• Black pepper

• Marinated goat cheese

• Sea Scallops

• Aperol

• Sparkling Rose