An English Classic – Beef Wellington Eat, Drink and Be Merry! With a little planning, preparing your holiday meal 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 a tender beef filet in a buttery puff pastry creating a spectacular main course for your holiday table. In this hands-on class you will create one delightful holiday menu you’ll use for years to come; classic and comfortable! We will make: Classic Beef Wellington with Duxelle Truffle Potatoes au Gratin Baby Spinach Salad, Dried Cranberries, Chevré, Toasted, Salted Pecans Chocolate Pot de Crème
A 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 Roasted Asparagus with a Classic Béarnaise Herb Roasted Baby Potatoes Soft lettuce Salad, with shaved Radishes, Avocado, drizzled with a Basil Vinaigrette and Sunflower Seeds Lemon Curd Mousse with a Berry Compote Parfait
English Classics – 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 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 Lemon Curd Mousse with a berry compote Parfait