Napa Wine-COOKING with JULIE-Cooking Class

Learn how to work with puff pastry to make a savory tart of chard and creamy goat cheese. Halibut, wrapped in salty prosciutto and roasted, creates one of Julie’s favorite flavor combos; we’ll pair it with a bright-tasting asparagus sauce. For dessert we keep it on a light note with a strawberry sorbet sparked with balsamic vinegar to bring out the flavor of the strawberries.

Swiss Chard Tart with Goat Cheese, Currants and Pine Nuts

Oven Roasted Halibut wrapped in Prosciutto with Asparagus Sauce

Lemon Risotto

Strawberry Sorbet with Balsamic Vinegar