Oil and Vinegars 101
October 2nd
Instructor: Chef April Johnson
Date: Friday, October 2, 6 PM
Learn how olive oils and balsamic vinegars can transform every course with Chef April Johnson. Explore unique pairings from appetizer to entrée to dessert, and leave inspired with new ideas for using them in your kitchen.
Menu
Appetizer | Bourbon Glazed Pork Tenderloin with Arugula Salad & Raspberry Vinaigrette
Entrée | Olive Oil Poached Halibut with Cauliflower Purée, Wilted Spinach & Carrots
Dessert | Blood Orange Olive Oil Ice Cream with Roasted Strawberries & Chocolate Espresso Balsamic
Demonstration-Style Classes: Unless otherwise noted, our classes are chef-led demonstrations with minimal hands-on participation.
A Three-Course Experience: Enjoy a thoughtfully prepared three-course meal while you watch, learn, and dine—think dinner and a show. Perfect for date night, girls' night out, or a fun evening with friends.
Arrive Early: Please plan to arrive 15–30 minutes before class so you have time to get settled before we begin.
Parking: Street parking is available, or you may use the parking lot located to the west of the building.
Class Duration: Most classes last approximately 1.5–2 hours.
Complimentary Beverages: Water, sparkling water, wine, and beer are included with your class experience.
Payment: All class prices are plus applicable tax. Full payment is required at the time of registration to reserve your spot.
Refunds: Class registrations are non-refundable. If Plums Cooking cancels a class due to low enrollment, you will receive a full refund.
Class Size: Most classes are limited to 17 guests (unless otherwise noted) and are filled on a first-come, first-served basis.
Age Requirement: Participants must be 21 years of age or older, unless otherwise specified for a particular class.
Waitlist: If a class is sold out, be sure to join the waitlist. You'll be notified if a spot becomes available.
