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Thanks for your interest in our Cooking Lessons. We have combined our At The Table With...and Cooking lesson Blogs in to one blog. Please check out The Table At Season to Taste for all of our upcoming classes and relevant posts.

Cheers,

Robert Harris
Chef/Owner
The Table at Season To Taste

Crab Cakes:Slow Fast Food

Crab Cakes: Slow Food Fast

Wednesday, February 8^th 2012

Amuse Bouche at the Counter

Smoked Duck Quesadilla with

Salsa Verde and Cilantro Sour Cream

Old School Deviled Egg with Pickles and Smoked Paprika

Second Course

Creamy Parsnip Soup with Cider Braised Pork,

Chive Pistou and Berkshire Blue Crostini

Third Course

Crispy Crab Cakes with Fiddle Head Tomme Rosemary Polenta a

Haricot Vert and Fancy Tartar Sauce

Dessert

Goat and Cream Cheese Cake with Grapefruit Gastrique

 Candied Pecans and Whipped Cream

Duck Confit or Not to Be Menu..Four Seats Remain!!

Duck Confit or Not To Be?

Wednesday, January 25 2012

Snacks at The Counter

Pheasant Quesadilla with Salsa Verde and Cilantro Sour Cream

Old School Deviled Egg with Smoked Paprika

Second Course

Roasted Garlic and Black Truffle Custard

Frissee with Walnut and Lemon Vinaigrette

Third Course

Crispy Duck Confit, Garlicky Pork Sausage White Bean Cake

Seared Spinach and Armagnac Plumped Prunes

Dessert

Dried Cherry Clafouti with Roasted Pear and Whipped Cream

Fun with Lobster Menu

Amuse-Bouches at The Counter

  Wellfleet Oyster Apple Cider Mignotte Toasted Bread Point

Grilled Japanese Eggplant Stuffed with Oven Dried Tomatoes, Yogurt and Sage

First Course

Fisherman’s Soup

Crouton, Rouille and FiddleHead Tomme

Second Course

Brioche Stuffed Farm Fresh Egg

Chanterelle, Grilled Scallion and Frissee Relish

Entree Course

Butter Poached Gloucester Lobster 

Caviar Beurre Blanc Ginger and Carrot Reduction,

Saffron Roasted Turnip and Brussel Sprouts

Petit Pommes Anna, and Chervil Salad

Dessert

Madeline with Balsamic Caramel,Hot Taza Chocolate and Sea Salt

Chicken Wrap Up

Our first cooking lesson was a blast! Check out the following photos and thanks to all who attended..Good food, wine and conversation was had by all. Fun with Lobster Menu to follow.

Free Range Organic Chicken Alchemy Menu

Wednesday, January 11 2012

Snacks at The Counter

Roasted Beet, Great Hill Blue and Toasted Hazelnut Crostini

Smoked Blue Fish and Braised Fennel Salad with

Horseradish Mustard Sauce on Sesame Crisp

Creamy Parsnip Soup with Balsamic Caramel

Cider Braised Round The Bend Farm Pork

Entree

Free Bird Organic Chicken Duet

Juniper Confit Chicken Leg and Thigh with Cranberry Gastrique

Haloumi Stuffed Chicken Breast with Reduction Sauce

Roasted Brussels Sprouts, Carrots and Garlic

Oyster Mushroom Barlotto

Dessert

Sauternes and Cinnamon Poached Pear Stuffed with

Highlawn Farm Creamy Ricotta and Candied Hazelnuts

Gift Certificates are Available!

We're so excited to announce our cooking class series just in time for the holidays! If you're searching for a last minute gift for a loved one or a friend, one of our classes could be exactly what you have been looking for! Our office elves are ready to take your reservation, but remember, space is limited, so act fast!

For questions or reservations, please email us at info@seasontotastecatering.com