“A Fancy Affair” was the focus of Chef Ray Arpke’s cooking class held Wednesday, March 24, at Euphemia Haye, 5540 Gulf of Mexico Drive. Featured was Zinfandel-braised domestic lamb shank with truffle-oil-infused arborio and sautéed baby vegetables. Arpke served this same meal at the Florida Trend Golden Spoon Hall of Fame dinner.
As part of the cooking class, the students were served this course along with greens with radicchio and grape seed oil and grain mustard and red zinger and lemon granita for dessert.
Arpke’s next cooking class Wednesday, April 7, will be “It’s All Greek To Me,” featuring Greek spanakopita, Greek salad, mousaka and baklava. Reservations can be made at by calling Euphemia Haye at 383-3633.
Contact Dora Walters and firstname.lastname@example.org.
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