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The October Make Ahead 3 Course Dinner

Whether it is a family dinner or a celebration, your guests will be able to tell that the bountiful fall harvest season has arrived. In this hands-on class, Chef Aaron Tekulve will teach you the restaurant tricks of the trade to recreate his signature flavor-layered recipes at home ahead of your guests.  Chef Tekulve, a recent contestant on Chopped, is the owner of his private dining business Surrell Dinners, operating since 2012. His kitchen experience includes sous chef at Lark, apprentice of chef de cuisine Lauren Thompson at Cafe Juanita, and chef de Partie at Canlis.

You’ll make a restaurant-quality three course dinner of:

Roasted Butternut Squash Soup with Chevre, Balsamic Reduction and Charred Bread

Wild Sockeye Salmon, Chanterelle Mushroom, Bacon, Fennel, Potatoes, Lemon and Chervil

Apple, Pear and Almond Crisp with Smoked Bourbon Chantilly Cream



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