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