Savour Stouffville menus and dates

Learn how to prepare simple, impressive dishes using masterful techniques in a casual
“hands on” cooking social. Experience clean, delicate flavours with global influences and
textural contrasts all in a uniquely beautiful chalet like setting.

march 2nd
Shimmy
Shrimp-shiitake mushroom and egg crepe with a miso-teriyaki glaze
Sous vide pork rib chop accompanied by Indian green beans and tomato
Chocolate and pine nut pate’ with blackberry merlot sauce

march 7th
Swoop
Warmed cauliflower salad with parmesan and wheat berries
Porcini dusted boneless Cornish hen accompanied with a yellow bell pepper and pea risotto
Raspberries and minneola orange relish with a broiled hollandaise cream

march 14th
Shift
Chicken and shiitake salad with Thai seasoned cucumbers
Seared salmon with tomato salsa with white kidney beans and asparagus
Vanilla panna cotta with fresh fruit

march 21st
Shake
Watercress salad with miso apple dressing
Seared duck breast with Swiss chard and roast duck fat potatoes
Cured pineapple with coconut tapioca pudding blueberries and mint

march 28th
Everything sous vide!
Asparagus with perfectly cooked soft egg and bread soldiers
Shrimp cooked in butter tossed in pappardelle with herbs
Melt in your mouth beef shoulder with zucchini bits and deep fried spicy julienned onion

All menus $55.00/pp + HST
RVSP only
hours 7:00-10:00pm all evenings
905. 642.9074 www.fcutrara.com
frank@fcutrara.com