PUBLIX APRONS COOK­ING SCHOOL

The Palm Beach Post - - QUICK COOKING -

mer’s fresh­est fla­vors to the ta­ble with ex­otic veg­e­tar­ian dishes in­spired by re­gional in­gre­di­ents and spice up that next gath­er­ing. Menu: Okra and Chick­pea Masala with ■ Pa­neer; Onion Roti Za’atar 6p.m., to­day. Beat the heat Pie; Biryani Rice; Cu­cum­ber and brighten that sum­mer- and Car­rot Raita Salad; Car­time t a ble w ith this crisp, damom Peach Cob­bler with de­li­cious, cool­ing veg­eta- Cashew Burfi. $45. ble. Menu: Se­same cu­cum­bers lid­ers with seared gin­ger pork belly; lamb ke­babs with

Mediter­ranean cu­cum­ber salad; Thai stuffed cu­cum­ber pork soup; cu­cum­ber lime granita. $50.

Polo Club Shoppes, 5050 Cham­pion Blvd., Boca Ra­ton, 561-994-4884 Cool as a Cu­cum­ber, Cou­ples Cook­ing: Latin Siz­zle,

6 p.m., Satur­day. Bring along that spe- cial some one­foran­eve ning of food, and fun while learn­ing to pre­pare Latin-Amer­i­can dishes. Menu: Tuna ce­viche with av­o­ca­dos and red onions; mo­fongo (mashed gar­lic plan­tains) with grilled­mar­i­nated shrimp; Peru­vian steak and potato stir fry with chimichurri; toasted coco- nut-tres leches cake. $100 per per­son.

■ 6 p.m., Tues­day. Bring sum-

Sum­mer & Spice, 438 Plaza Real, Boca Ra­ton, 561-953-7670 Clas­sic Crois­sants from Scratch,

6to9p.m., Thurs­day. Learn to cre­ate those flaky, but­tery quin­tes­sen­tial French treats. Menu: Crois­sant dough; clas­sic crois­sant; Parisian ham and cheese crois­sants; morn­ing buns (crois­sant dough rolled with cin­na­mon and su­gar). $69.

11 a.m. to 1 p.m., Tues­day. With sum­mer pro­duce at the peak of ripeness, learn to add de­li­cious, meat­less dishes to your reper­toire. Menu: Cae­sar salad with crispy chick­pea crou­tons;

De­li­cious & Ve­gan,

creamy cau­li­flower risotto; egg­plant in­vol­tini with farro and smoked sauce; frozen straw­berry mousse pie. $48.96.

Gallery Square North, 389 Te­questa Drive, Te­questa,

6:30 to 8:30 p.m., Thurs­day. Menu: Arugula tomato salad, fresh herbs, sun­flower sprouts; creamy cit­rus dress­ing; pan roasted or­ganic salmon; water­cress, sa­vory chive crema; grilled creek­stone farms beef; caramelized onions; creamed spinach and roasted fin­ger­lings; choco­late gelato sun­dae. $80.

Be­cause of Hur­ri­cane all vents are sub­ject to can­cel­la­tion. Please check on the sta­tus of events be­fore plan­ning to at­tend.

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