Oct 9, 2012
Cooking Class by Cafe Manson
Leah Thompson, RN
Manson North Shore Bible Church
509-682-8235
lthompson@lcch.net

The coming holiday season is going to be full of joyful parties filled with guests with all sorts of diet restrictions. Friends and loved ones show up gluten-free, dairy-free vegetarian, vegan and simply "on a diet." Year-around we see guests in the Café who require special meals. This Tian recipe is versatile, multi-seasonal, easy (with the right steps) and a hands-down crowd pleasure. Spice it up or keep it simple, use it as a side dish or as a main course. On its own it’s a delight, put it under a piece of fish, it adds flavor and dimension.We’ll teach you how to make the basic dish, create a sauce to add depth and give you suggestions on how to insert your own style. Exactly what is a tian? It is a hot or cold dish made of layered ingredients. Making a tian is an easy way to get a dish that is both beautiful and nutritious.

6:30 PM

Before opening Café Manson in October 2009, owners and chefs Erik Cannella and Adrianne Young spent a few years traveling and cooking around the West Coast. They created a cookbook, published magazine articles and started two restaurants (one of which they own). After a series of private events at Napa Valley wineries, they decided to return to Washington and cook in the vineyards of Chelan Valley. Erik’s 10-year stint at Matt’s in the Market put the acclaimed Pike Place seafood restaurant on the national map and earned the 23-seat restaurant a three star-rating. He combines his classical training at the CIA with the Finnish-Italian dishes of his childhood. His recipes have been published in Gourmet Magazine, Bon Appetit, the New York Times and WINO Magazine. As a food and wine writer for marketing agencies and publications, Adrianne has published a book about Seattle’s Pike Place Market and written for Washington Wine Commission. Currently, she writes for ScenicWA, the state’s newest travel magazine.

 


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