Broiled Fish Fillet, Saffron & Mussel Sauce with Caramelized Fennel
One of the first dishes we did at the opening of Cook’n With Class in 2007! Caramelizing fennel really brings out the sweetness and this works as a great bed for serving fish on!
Green Asparagus with Honey, Orange, and Tarragon Dressing
Seasonal asparagus is made even more special in this recipe. This is one of the first recipes coming out of Cook’n with Class back in 2007. So good that it is still on the menu.
Moelleux au Chocolat with Avocado & Banana Sauce
The moelleux au chocolat is sure to be a crowd pleaser. This recipe has Chef Eric’s special touch – his Banana and Avocado sauce. So easy; so perfect. Must-try.