As spring tips into summer, consider the freshness of field greens, peas, goat's cheese, and crispy lardons with vinaigrette, complementing petite lamb chops with herbs and a warm root vegetable salad. Chef Wecker, owner and executive chef of Elkridge Furnace Inn, graces your table with stories of garden adventure, raising your own vegetables, and knowing how to dress your meals in the finest array of spring flavors.
Menu: Field Greens, Peas, Goat's Cheese, and Crispy Lardons with Vinaigrette; Petite Lamb Chops with Herbs; Root Vegetable Salad.
Monday, May 28, 2018 | 6:30pm - 8:30pm | $70/person*Sold Out
Join Chef Ravi for an adventurous Kebab Night which is out of this world! Learn how to make a delicious appetizer of Paneer and a Vegetable Shammi Kebab. The entree features a duo of Chicken Seekh Kebab (ground chicken with ginger garlic, spices and mint) and a spicy Tandoori Shrimp (Sour cream, lemon juice marinated shrimp with a blend of aromatic spices) served sizzling on a bed of chargrilled buttery veggies accompanied by Chickpea Pulao, Sweet mango chutney and a “cooling” raita of yoghurt, cucumber, mint, peanuts and pomegranate. Our in house drink is a strawberry Lassi.
Menu: Paneer and a Vegetable Shammi Kebab; Chicken Seekh Kebab; Tandoori Shrimp; Chickpea Pulao; Mango Chutney; Yoghurt, Cucumber, Mint, Peanuts, and Pomegranate Raita; Strawberry Lassi.
Wednesday, June 6, 2018 | 6:30pm - 8:30pm | $70/person*Sold Out
There’s no doubt that herbs enlighten and complement our dishes. Herbs are uniquely suited to giving a special touch to each dish. Knowing how to use them is an art. Herbs are rich in vitamins, minerals, nutrients, and each has its own distinct aroma and characteristic. Fresh herbs can enhance the taste of a dish without adding calories or fat. Learn how to use and store fresh herbs while making Pasta with Fresh Aromatic Herbs, Shrimp with Pistachio Mint Pesto, and Tartar of Vegetable with Herb Yogurt Sauce. An herb chart and recipes will be provided.
Menu: Pasta with Fresh Aromatic Herbs; Shrimp with Pistachio Mint Pesto; Tartar of Vegetable with Herb Yogurt Sauce.
Tuesday, June 12, 2018 | 6:30pm - 8:30pm | $70/person*Sold Out
Owner and head chef of Elkridge Furnace Inn, Chef Wecker is famous for his brick lined paths, produce garden and greenhouses on the property. Inspired by his wealth of produce, Chef Wecker chooses the most delectable to start you off with a salad of spring greens, roasted peppers, olives, and sheep's cheese, augmented by a smoked paprika vinaigrette. Together you create a roasted yellow coulis with shrimp, artichokes, roasted potatoes and fennel.
Menu: Salad of Spring Greens, Roasted Peppers, Olives, and Sheep's Cheese, with a Smoked Paprika Vinaigrette; Roasted Yellow Coulis with Shrimp, Artichokes, Roasted Potatoes and Fennel.
Monday, June 18, 2018 | 6:30pm - 8:30pm | $70/person
The cuisine of Southern Italy is centered on a tradition of fresh, local, authentic ingredients. This cuisine makes the most of the ingredients provided by its rich land and seas, and the use of fragrant herbs this fertile area can offer in abundance. We explore the popular recipes of the southern part of “the boot” with dishes such as Antipasto Italiano, Pasta al Pomodoro Crudo, and Cordon Bleu Eggplant.
Menu: Antipasto Italiano; Pasta al Pomodoro Crudo; Cordon Bleu Eggplant.
Wednesday, June 27, 2018 | 6:30pm - 8:30pm | $70/person*Sold Out
Due to the number of ingredients in our chef's dishes, we are unable to list them all. Please advise us of any allergies you may have upon registration.
Payment is required to reserve class space. We realize that cancellations sometimes occur - if your cancellation is made 48 hours prior to the class, we will be happy to give you a full refund or apply the fee to another class. Otherwise, the payment is nonrefundable and nontransferable.
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Address 10300 Little Patuxent Parkway Columbia | MD 21044