April 4, Monday, 6;00 p.m. Amazing Flavors as Always! Gary Nicely and Kelly Campbell$48.00 On the menu: Strawberry Goat cheese mint gazpacho; Free range chicken and Nenson's prosciutto ham saltimbocca; Raspberry white chocolate mascarpone cannoli. Kelly will share with us several wines for you to try while she shares her incredible knowledge about the wines you will be tasting.
April 11,Monday, 6:00 p.m. Rainbow Colors of Spring Lance Parker, $48.00 Starting the meal with a fresh Rainbow Caprese Salad, consisting of colorful heirloom tomatoes, fresh Buffalo Mozzarella cheese, purple and green Basil, with a an aged Balsamic Vinegar and flavorful olive oil. Next, we will be heating up the kitchen to create a Rainbow Trout Almondine topped with a Meuniere Sauce accompanied with a colorful Fresh Vegetable Risotto. To finish off, we will cool it back down with Cru Bisto's wonderful Frozen Salted Caramel Mousse with fresh assorted berries and caramel sauce.
April 14, Thursday, 6:00 p.m. Slow Cooker Magic Terri Geiser, $48.00 With patience comes flavor. Beginning with a fresh update on Cobb salad with herbs and a tangy Sherry Dijon mustard vinaigrette; Slow cooker orange marmalade and red wine vinegar pork roast; Roasted squash and sweet potatoes with country bacon and maple syrup; for dessert a Chocolate cake with caramel ice cream topping and this cake will be baked in the microwave- you won’t believe how good it is!
April 18, Monday, 6:00 p.m. Highlighting Spring Kevin Green, $48.00 Delicious flavors. On the menu: Warm Asparagus & Spinach Salad with bacon, hard-boiled egg, avocado, and a lemon-thyme vinaigrette; Braised Beef Short Ribs with gnocchi, spring pea pesto, mushrooms; Strawberry-Rhubarb Crisp - brown butter, oatmeal crumble, with cinnamon whip cream
April 28, Thursday, 6:00 p.m. More to come! Adam Tyler, $48.00 Keep your taste buds ready for a special class. Menu will be developed after the Christmas Holidays. Adam, executive chef for the Front Porch will prepare a spectacular meal for us to enjoy. We will send the information out as a New Year’s bonus.