The Italian favorite takes center stage – Osso Buco! With Chef Martin Kaspar at the helm, learn all the secrets behind making this slow braised, tender, melt in the mouth veal (or beef) shank dish in a delicious, slightly thick tomato-based sauce enriched by the veal’s bone marrow, herbs, and spices, generously garnished with the fresh tasting herb ensemble – Gremolata and perfectly paired with the classic, creamy and rustic Saffron Risotto. it’s another match made in culinary heaven!

But before all this, appetizing starters begin with the light yet extremely flavorful Moules Frites (Mussels and Fries) – Fresh mussels slow simmered in a Pernod and Butter Cream Sauce topped with fresh herbs and served with crisp hot fries on the side. Sounds good? Trust us when we say, it tastes even better! Expand your menu and entice your clients, your family and your friends with this impressive set!

1. Preparing, Cooking and Serving your Osso Buco
2. Preparing, Cooking and Serving your Gremolata
3. Preparing, Cooking and Serving your Saffron Risotto
4. Preparing, Cooking and Serving your Moules Frites