Chef’s Table: A Field of Flowers

April Showers bring May Flowers! Our May Chef’s Table features flowers: as ingredients, as shapes, and as inspiration! You‘ll partake of an elegant 6-course dinner prepared lovingly and enthusiastically by City Creek’s Cooking School Chefs. There will be beverage pairings (some with alcohol and some without) with each course. Sit back and relax while we serve you, and take care of the dishes!

A selection of the flowery dishes we will present:

  • Graffiti Cauliflower, Feta Fondue, Chili Oil,  Herb Focaccia
  • Heirloom Tomato, Mint, Baby Watermelon, and Nasturtium salad with Smoked Salmon and Rosewater Dressing
  • Porchetta Chimichurri Tacos
  • Capellini Verde, Golden Lentils, Lemon, Artichoke Hearts, Fire-Roasted Tomato,  Fresh Herbs
  • Champ De Fleurs – Savory Root Vegetable Puree with Beef Tenderloin, Flowers, Mini Mushrooms, Carrot Ribbons, and Beet Spirals
  • Hibiscus Glazed Poached Rhubarb, Mint Gel Brown Butter Cornmeal Financier, Vanilla Ice Cream.

and more!

Seats are priced per person.

Attendees for this class must be 21 years of age or older. Please be sure to remember your government-issued I.D.

Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins. Please contact the school at or call us at 801-428-0365 with any questions.

May 26 @ 6:00 pm
6:00 pm — 8:00 pm (2h)

City Creek

Chef Casey Bowthorpe, Chef Nancy Carruthers, Harmons Chef

Price: $115

0 seats available

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