Euphemia Haye’s annual “Lesson Luncheon” series opener, “Forks & Corks,” taught participants to make three traditional French dishes and then pair them with wine. About a dozen people turned out Jan. 25, for the demonstration led by Chef Raymond Arpke and sommelier Chris Phelps, of Napa Valley’s Swanson Vineyards.
On Friday’s menu: Belgian endive salad with a raspberry walnut vinaigrette; roast rack of lamb persillé with truffle oil, mashed potatoes, wild mushrooms and béarnaise sauce; and Paris-Brest, a light pastry with almond cream; paired with a pinot grigio, cabernet sauvignon and late-harvest chardonnay, respectively. Attendees received a personal tutorial with recipes to take home, not to mention a gourmet lunch.
Hungry for more?
Euphemia Haye will hold one lesson luncheon a month through May. Reserve your spot at euphemiahaye.com.
Sit Down Brunch Too
Eggs Orleans: poached eggs on fried-green tomatoes with smoked ham and choron sauce
Chicken, shrimp and Andouille gumbo
Strawberries Romanoff: Curaçao-macerated berries with ice cream
Insalata di mare mista: poached shellfish, crustaceans and squid on soft lettuce
Baked manicotti: ricotta-stuffed crepes in marinara topped with mozzarella and Parmesan
April 10 (Waitlist only)
Spring has Sprung
Arugula salad with gorgonzola, red-onion slivers and tomato concasse with balsamic dressing
Salmon en croute with wild-mushroom sauce
Espresso panna cotta: an unbaked, egg-free custard
Vegetarian but not Vegan
Baba ghanoush, hummus and tabbouleh
Eggplant Parmesan and faux fettuccine with tomato sauce
Fresh fruit whole-wheat tart
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11 Longboat Key Veterans Day Parade
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