1st course:
Prosciutto & Apple Crostini:
Toasted baguette | granny smith apple slices | prosciutto | parmesan shards | Dijon aioli | garnished with watercress

2nd course:
Arugula Salad
arugula | mixed greens | heirloom tomatoes | candied lemon zest | served with a lemon (fresh lemon juice) dressing & inside an edible parmesan cheese bowl

3rd Course: Oven Roasted Tomato Tortellini.
oven roasted tomatoes with ricotta filling | creamy tomato sauce | micro arugula | basil oil
Other Infomation

For the crostini, we would make the sauce and build the crostini together. Discuss the flavor profiles of the dish - apple + prosciutto + parmesan | the salad is served in an edible cheese bowl & I would love to show you how to make the cheese bowl. Its pretty simple actually. We will also make the salad dressing together and discuss the basic principles when making dressings from scratch. | For the tortellini, we will start from strach with the dough. I'll come with filling already made. I'll show you how to fold the tortellini and we will use what we learned from making the salad dressing - in making the basil oil. i'll also bring my pasta machine, and we can cut fresh pasta for you to use on another day.

Meal for 2 on 18 January 2020