Pucker Up!

A splash of lime juice in these dishes brings a vibrant, refreshing touch to a hot summer night. Mary Cooney will get us started with marinated Shrimp with Lime-Spiked Aioli, and follow with a delicate Greens Salad featuring creamy Avocado lightly dressed with Lime Vinaigrette. Authentic Chimichurri—a flavorful blend of parsley, garlic, extra-virgin olive oil, red wine vinegar, and a pinch of pepper flakes is the perfect finishing touch for Grilled Skirt Steak with a side of Chili-Lime Corn on the Cob. Our dessert is light, sweet, and tart, Lime Posset, topped with crunchy Toasted Coconut, Almonds, and Cookie Crumbs. This menu will be paired with wine.

Menu

Marinated Shrimp with Lime & Garlic Aioli
Baby Greens with Avocado and Lime Vinaigrette
Grilled Skirt Steak with Chimichurri Sauce
Chili-Lime Corn on the Cob
Lime Posset with Toasted Coconut, Almonds, and Cookie Crumbs

$110

Upcoming Class Times

July

Wednesday, July 23 | 6 p.m. - 8 p.m. | $110

Washington Square Culinary Center

This class is full

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About Mary Cooney

Mary Cooney is a first-generation Italian-American who has a passion for teaching that is hard to equal. She loves to share her knowledge of authentic Italian dishes as well as baking pies and desserts. She has been on staff at the SOC since 2005.

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