Chef and foodie fan Ray Overton joins Cook's Warehouse with a menu collection from his 2nd cookbook Layers of Flavors. To begin, students will make and then enjoy a very basic soufflé as the first course. In preparation for the warmer weather, next up, a Marbled Melon Soup followed by Turkey Piccata as the main course selection with a side of Lemon and Saffron Risotto with Asparagus Tips. There's more! Dessert is a Pear, Black Pepper, and Walnut Tart.
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