Chef Bob

Now that Spring has officially arrived it is time to focus on delicious, creative entrée salads. For this class we will feature savory cheesecake salads; Dungeness crab cheesecake-Louis salad, Blue cheese-cheese cake with spring greens and a fresh pear vinaigrette, sundried tomato pesto crusted Salmon salad and a Shrimp and pasta salad with limemango vinaigrette.