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DTSTART;TZID=America/Chicago:20260731T180000
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SUMMARY:Livingston Redfish Class with Crabmeat Beurre Blanc-Sold Out
DESCRIPTION:Summer Berry Spinach Salad with Honey Poppy Seed Vinaigrette\nTender baby spinach topped with ripe strawberries\, sweet blueberries\, thinly sliced red onions\, and creamy goat cheese for a beautiful combination of flavors and textures. Finished with a house-made honey poppy seed vinaigrette that adds a delicate sweetness and bright acidity\, making this salad a refreshing celebration of summer produce. \nPan-Seared Redfish with Crabmeat Beurre Blanc\nFresh Gulf redfish expertly pan-seared to achieve a perfectly crisp exterior while maintaining its tender\, flaky interior. Topped with a luxurious crabmeat beurre blanc—a silky French butter sauce enriched with sweet lump crabmeat and subtle citrus notes. Served over creamy Parmesan risotto\, slow-cooked to velvety perfection\, alongside garlic-roasted asparagus for an elegant coastal-inspired entrée that showcases rich seafood flavors and refined technique. \nRustic Pear Galette with Spiced Whipped Cream\nDelicate slices of ripe pears baked in a buttery\, flaky pastry crust and lightly seasoned with warm cinnamon and baking spices. This rustic French-style tart is baked until golden and caramelized\, then served with a cloud of house-made spiced whipped cream infused with hints of vanilla and cinnamon. A simple yet sophisticated dessert that perfectly balances comforting flavors with elegant presentation.
URL:https://farmerstableinlivingston.com/class/redfish-class-3/
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