Friday May 10

Schwarz's Spring Release


All the most exquisite foods of Spring

Executive Chef Chris Schwarz is the man who teaches our Tom Douglas restaurants line cooks how to cook, and he has decades of chef experience under his belt.  In other words, Chris is the pro’s pro, and he’s here with a gorgeous ‘Spring Release’ menu that celebrates all his favorite foods of spring, including the bounty from some of his favorite fishermen and fisherwomen, ranchers and farmers.

This sumptuous menu includes Coho salmon from Lexi Hackett who is part of a fishing family in Southeast Alaska that fishes for wild fish and practices responsible resource management and protection of fish habitat. You’ll also get to taste beef from Palouse River Ranch where they hand-raise and meticulously finish a unique breed of cattle- a Waygu hybrid- for exquisite tenderness and flavor. Of course, you’ll enjoy all the best spring vegetables and fruits from our favorite local farms such as fresh sweet peas, bright green favas, tender leeks, flavorful artichokes, spring onions, fragrant strawberries, and scarlet stalks of rhubarb. Chris is even borrowing Dahlia Lounge Chef Brock’s recipe for pickled blueberries to showcase blueberries from Crawford Farm.

We’ll start you off with Chris’s favorite version of Oysters Rockefeller- delicious stuffed oysters with Pernod butter and spinach. As you watch Chris demo and learn from his tips and techniques, you’ll enjoy substantial tastes of every course.

A glass of wine or beer is included.

What You’ll Learn and Eat (Demo only)

Welcome Taste:

  • Stuffed oysters with Pernod butter and spinach (no demo)

Demo and Tastes:

  • Spring Panzanella salad, peas & shoots, Brock’s pickled Crawford blueberries, grilled Dahlia house loaf, prosciutto, mozzarella, house vinaigrette with pesto
  • Cappelletti, Josh’s leeks, ricotta, fava beans & leaves
  • Lexi Hackett Coho Salmon, oil poached artichokes, last season’s cured tomatoes
  • Grilled Palouse River Ranch beef, spring onion, dried Prosser espelettes, currants, pine nuts, red wine vinegar, parsley
  • Strawberry, rhubarb, almond galettes, vanilla whip cream

If you have a question about this class, contact

Schwarz's Spring Release

Hotel Andra
Friday May 10
6:00 - 8:00 PM
Enroll $95.00