CooksWares Class

"Small Plates – BIG Flavors"
with Jackson Rouse

Monday, April 19, 2010
6:30pm - 9:00pm Settlers' Walk

The lovely European tradition of serving small plates, or tapas, has really caught on with cooks who love to entertain but don’t want to overwhelm guests with large portions. The variety is endless and the flavors are big and bold. Chef Jackson Rouse offers four outstanding examples of small plates with huge impact. Serve them with pride and a good glass of Rioja!

Tartlet

Warm Homemade Ricotta Fonduta with Paquillo Pepper-Tomato Ragu, Extra Virgin Olive Oil, Wilted Scallions and Blue Oven Tartino Bread
Sweet Pea Risotto with Butter Braised Leeks, Country Ham, Minted Marcona Almond Gremolata
Slow Roasted Day Boat Cod with Garlic-Cauliflower Puree, Shaved Brussels Sprouts, lemon Brown Butter Vinaigrette, Smoked Paprika
Granny Smith Apple, Goat Cheese, and Buckwheat Honey Tartlets with Toasted Hazelnuts

Chef Jackson Rouse developed his interest in food as a boy working in family owned grocery stores. He is well versed in Cincinnati’s tastes from working at local top rated restaurants and his many years of fine dining experience. His current position at The Murphin Ridge Inn, with its beautiful Adams County setting and abundance of local produce, pairs with his passion for the finest fresh foods.

Small Plates – BIG Flavors Monday, April 19, 2010 6:30pm - 9:00pm at Settlers' Walk Class Price: $45

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