I just spent the last few weeks working on The Chopping Block’s April class calendars, and I can’t even begin to explain how mentally refreshing that was. I am truly a happier person now. I’m optimistic again. Yes, I know there’s still a lot of snow that needs to melt, but it will, and then everything will be okay.
If you are reading this blog, the April calendars have made their debut, so you should take some time and navigate through all of the classes. Seeing words like asparagus, spring onions, peas and strawberries might just make you feel warm and fuzzy inside.
All of our 101 classes have spring-inspired menus that include student and chef favorites such as Grilled Curry-Spiced Salmon with Spring Pea Mint Sauce, Ginger-Marinated Grilled Flank Steak with Sesame Snow Pea Salad, and White Ale-Braised Chicken with Leeks, Artichokes and Coriander.
We will teach you how to make Ravioli Stuffed with Green Garlic and Ricotta with Arugula Pesto in Pasta Workshop and Herb Ricotta Gnocchi with Bacon, Peas and Mint in White Wine Cream Sauce in our Know Your Gnocchi class.
I am excited to inform you about two completely new classes that are being featured in April! First one up is called Lemon Lovers. If you truly love lemons this class will deliver. Fried lemons? Yes! Preserved lemons? Yes! The best lemon dessert of all time? YES! I would guess you’re pretty intrigued by now. This class is offered at both locations, so take your pick.
The second new class you’ll see on the calendar is Noodle House D.I.Y. From soba to mai fun and chow fun to udon… Asian noodle shops offer a staggering array of noodle dishes, and we’ll teach you how to prepare four recipes that you can easily make at home.
I don’t have enough room to list all of the other exciting classes in April, so please take a look at our calendar for the lineup. I hope you feel a renewed sense of optimism, too!