The menu included Root Vegetable Risotto with red beans and ginger, Winter Salad with pecans, dates and lemon vinaigrette dressing and maple roasted pears, cornmeal short bread cookies topped with creme fraiche.
Chef Berley giving a demo.
We took charge of the dessert.
Turns out there is quite an art to cooking risotto.
The finished product.
I completely recommend the Culinary Loft for classes and it's the perfect date.