Tutorial

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7:38pm

Heidi and I took the first of two much anticipated cooking classes at Orange Tree Imports. Tonight's culinary guide, Laurie Conrad from The Blue Daisy, presented us with a Summer Spa cuisine that was light and refreshing. We sampled finger toasts perfectly balanced with smooth brie, salty prosciutto, and not-too-sweet Bellini jam; chevre pots with lavender buds and agave; and a creamy and totally fresh green goddess dip and crudites. Zabaglione was served with a mound of fresh berries, but there wasn't enough time for the custard to set and be what it was supposed. I'm up for the challenge.