English Classic – Beef Wellington

With a little planning, preparing your spring dinner party doesn’t have to be stressful when you have a classic menu that is relatively easy to make yet over-the-top impressive.  Chef Barbara Sowatsky will teach you how simple it is to wrap individual tender beef filets in a buttery puff pastry creating a spectacular main course.  In this hands-on class you will create one delightful  menu you’ll use for years to come; classic and comfortable!  We will make:

• Classic Beef Wellington with Duxelle and Prosciutto
• Roasted Asparagus with a classic Béarnaise, and herb roasted Baby Potatoes
• Spring Salad of butter lettuce, shaved radish, avocado drizzled with a basil vinaigrette and sunflower seeds
• Chocolate Pots de Creme