Prime Rib - The King of Meat - Tuesday, Nov. 12 at 6:30pm
This menu will soon become a staple for your special events;
Gourmet Greens with Fresh Raspberries and Candied Pecans - A light and fresh start to a very special meal.
Individual Potato Stacks -Yummy stacks of buttery shaved Yukon Gold potatoes infused with fresh thyme, rosemary and parmesan.
Green Bean Gremolata -French green beans tossed with Champaign vinaigrette and topped with garlic and lemon gremolata.
Mustard Seed Crusted Prime Rib with Dijon Crème Fraiche and Roasted Balsamic Onions - Roasted to perfection, the star of the show is served with a brandy and Dijon Au Jus.
Vanilla Crème Brule - With its luxuriously creamy center and hard caramelized top this do- ahead dessert is the perfect ending to a show stopping dinner.
All classes include two glasses of wine, Perrier, or Italian soda, and run approximately 2 - 2 1/2 hours.
Sunday gatherings, laden tables, and impromptu dinner guests were a regular part of my upbringing. Ours was a home of farm to table lifestyle long before it became a trend. The Kitchen was the school in which I learned the art of canning, preserving, baking, pastries, stocks and sauces. Because of this rich heritage, I have resolved to pass along my passion for food through entertaining, hosting, catering and teaching others the art of food well-made and loving others through shared tables.
**Workshop Refund Policy**
No refunds. Can transfer the ticket to another workshop
with a minimum 3 days (not incl. Sunday) before a workshop date.