Culinary Institute of America.......

How do I begin to describe how thrilling it was to take a cooking class at the esteemed CIA in Hyde Park New York this past spring?  There really are no words.  The class was titled Spring in the Hudson Valley with Chef Martin Matysik. The menu was extensive and varied and cooked by the students. Here is the menu from my dream come true weekend.

• Watermelon and Feta Salad
• Spring Salad of Asparagus, Ramps and Peas, with Poached Egg and Lemon Zest Vinaigrette
• Grilled Trout with Lemon Crust and Wild Garlic Sauce
• Pan- Fried Wild Striped Bass with Bacon and Roasted Fingerling Potatoes
• Grilled Cornish Hen Breast with Dandelion Greens and Mustard herb Vinaigrette
• Grilled Duck Breast with Pickled Watermelon
• Roasted Rack of Lamb Persille, Fresh Spring Pea Puree with Mint and Roasted Garlic
• Grilled Rib Eye Steak, Asparagus with Wasabi Hollandaise Sauce, Sauteed Foie Gras with Caramelized Pearl Onions
• Chilled Wild Blueberry Soup with Poached Pears
• Warm Chocolate Fondant with Rum Marinated Berries
• Hudson Valley Cheese Platter with Truffle Honey

This is one of the many kitchens inside the CIA.  A classroom to learn, create and master your craft. Thank you Mary and Rick for inviting me to participate in something I derive so much joy from.