On June 14, Savory Spoon welcomes Sara Hill from the Wisconsin Milk Marketing Board for a very special “Wisconsin’s Best of the Best.” The menu will be paired with a variety of beer and Island Orchard Cider.
Hill is a specialist in cheese education and brings a wealth of knowledge about beer pairings as well. The menu includes: Gruyere, Sweet Potato Soup with Maple Brioche Croutons; Quinoa Salad with Kale Pine Nuts and Parmesan; Gougere with Pleasant Ridge Reserve; Linguine with Tiger Shrimp and Gran Queso; dessert chocolate and cheese pairing.
On June 19, Savory Spoon Cooking School features a fresh menu using rhubarb and local asparagus, two of the summer’s favorites. Students will learn how to make fresh pasta in this class too. The class will be taught by chef/owner, Janice Thomas. The menu includes: Spring Greens with Cheddar and Chive Biscuits; Asparagus Custard Tart; Seared Tri Tip with Chive Butter; Fettuccine with Crimini Mushroom Sauce; and Strawberry Rhubarb Shortcakes with Raspberry Custard.
Adam Schierl, Executive Chef at the Whistling Swan, will lead a class at Savory Spoon on June 26 at 6 pm. Schierl will share his culinary talents with this menu: Totsoi and Shaved Asparagus Salad, Buttermilk Blue Dressing, Radish and Sunflower Seeds; Whole Roasted Curry Chicken with Naan and assorted Chutneys; Braised Beef Cheeks with Grilled Rapini, Cherry Tomato Salad, Salsa Verde; King Salmon Gravlax, Rye Crisp, Pickled Onion, Tomato Jam, Lemon Creme Fraiche; and Homemade Spaghetti Carbonara with Pancetta, Parmesan and English Peas.