Aviary Cafe & Creperie Cooking Class

Chef John Allen from Aviary Cafe & Creperie shows you how to prepare a gorgeous four-course meal.

DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.

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The 417 Magazine Cooking Class series highlights the best local chefs and their creations. This is a four-course dinner that Chef John Allen of Aviary Café and Creperie will prepare June 19 at metro Appliances & More's demonstration kitchen

Where: Metro Appliances & More, 3252 N. Glenstone Ave., just north of I-44 in Springfield
When: 6 p.m., June 19
Tickets: $60 per person. Contact Megan Johnson at 417-883-7417 for details. Tickets are limited to 24 people on a first-come, first-served basis. Ticket sales begin June 1 at 8 a.m.

 

Spinach Artichoke Pesto Dip
Serves 2
Paired with Handcraft chardonnay

For the dip:
1 8-ounce can artichoke hearts
¼ cup olive oil
½ cup toasted pine nuts
1 cup loose pack parsley with
no stems
1½ teaspoons salt
1 teaspoon white pepper
5 cups spinach, wilted with 1
tablespoon crushed garlic
3 ounces provel cheese

To prepare the dip:
Place all ingredients except spinach and provel cheese into a food processor, and mix well. Add spinach and provel, and pulse six times. Place 3 ounces of mixture into an oven-safe ramekin. Broil on high 10 inches down for 3 to 5 minutes. Top will be brown when done. Serve with grilled sourdough toast, pita chips or crepe chips (as served in the café).

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