Ember in Marshfield has added cooking demonstrations to its Sunday menu. Executive Chef George Willette III describes it as “like a cooking show, but live,” where 15 can watch the demo in the open kitchen and eat the results. Each class runs 1-4 p.m. and is $60; guests get wine with each course plus recipes. More details at 781-834-9159. The previous classes have all filled up, they tell us, but there’s plenty of room in this weekend’s class, so make the call if you’re interested.
April 26: Green bean and frisee salad with sherry bacon vinaigrette. Dry cranberry and brie spring rolls with St. Andre dipping sauce. Grilled monk fish with lemon thyme couscous and a yellow tomato emulsion. Lemon mascarpone blueberry parfait with pistachio cake.
May 3: Yellow tomato cucumber gazpacho with lemon poached shrimp. Shrimp fresh spring roll, with Thai peanut sauce. Seared filet of beef with herbed potato gratin and smoked tomato emulsion. Chocolate cheesecake banana spring rolls with caramel sauce.
May 17: Louisiana seafood gumbo and crawfish Etouffee. Pan-seared pecan-crusted catfish with scallion cakes and crawfish bisque. Flaming bananas Foster over vanilla cream-filled crepes.
459 Plain St, Marshfield