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Chef Tasha DeSerio comes to Ramekins on the heels of her most recent cookbook release, Salad for Dinner, Simple Recipes for Salads that Make a Meal. Chef DeSerio is a chef, food writer (Fine Cooking, Bon Appétit), cooking teacher and caterer. Her career began as a cook at Chez Panisse Restaurant and Café, where she learned to appreciate fresh, seasonal ingredients and uncomplicated, well-prepared food. Tasha’s deep connection to good food and the role that it plays in our everyday lives—our traditions and our celebrations— led her to launch Olive Green Catering in 2003. In this class, students will learn how to make a variety of hearty winter salads and turn them into a meal. Please join her for a night of salad that will leave you full, not waiting for the next course.

Learn how to make:

●        Warm Chicory Salad with Wild Mushrooms and Serrano Ham

●        Duck Confit with Frisée and Crème Fraïche

●        Warm Cauliflower with Brown Butter Vinaigrette, Sieved Egg and Toasted Bread Crumbs.

●        Chickpea Salad with Roasted Carrots and Harrissa Vinaigrette

●        Bulgur with Kale, Preserved Lemon and Green Olives