YPO Spring Dinner

Appetizers

  • Osetra Caviar on Blini Cups
  • Grilled Proscuitto-Wrapped Asparagus with Smoked Mozzarella and Tomato Chutney
  • Caramelized Onion and Feta Tartlet
  • Ahi Tuna on Nori Rounds with Wasabi Peas

Appetizers

  • Full Belly Aparagus, burrata, santa cruz espresso balsamic
  • Rustic whole grain bread and olive oil

First Course

  • Spring pea soup, roasted poblano, cumin cream fraiche, old creek bacon

Second Course

  • Black sea bass, sweet parsnips, arrowleaf spinach, saffron-vanilla sauce

Third Course

  • Grass-fed petit filet, pommes anna, fava with panchetta, bordelaise

Dessert

  • Pear Almond Tart

Latest Posts

Categories

Tags

Breakfast cooking class Caterer palo alto caterer portola valley children's cooking classes palo alto childrens cooking classes + san francisco bay area cooking class cooking classes for kids cooking class teacher cooking class teacher palo alto Cool Cuisine corporate wellness cooking classes corporate wellness teachers CUESA Edible landscape Edible Tree Walk farmers market cooking classes farmers markets farm to table chef – palo alto food waste reduction green caterer san francisco hands on corporate cooking classes health coach healthy chef + teacher holiday cooking classes japanese cooking classes kids snacks Laura Stec macrobiotics Mountain View Art and Ala Carte Neely Winery nonalcoholic drink classes online cooking classes online cooking classes for children peninsula wellness fair teacher Portola Valley Farmers Market private dinner party chef san francisco bay area + corporate cooking classes san mateo county healthy cooking classes Schools lunch silicon valley chef + health fairs vegetables virtual coooking classes wellness events wine pairing classes woodside farmers market