Maximum of 12 participants in cooking classes, 18 for plated sit-down dinners. Reservations are non-refundable. If you cannot make your event, we will make every effort to find someone to take your place – or you can. ***Remember BYOB – Bring your own bottle of wine!***
Doors are open and ready for you at 5:45, class will begin promptly at 6:00 PM!
THE MENU
First course
Warm Asiago and Ricotta cheese, grilled sour dough bread, Castelvetrano olives, house cured tomatoes and fresh thyme
Hands-On Class
Saffron shrimp risotto, prosciutto and arugula in a rich crustacean fennel broth.
Dessert
Soft center chocolate cake with candied pecans, banana and vanilla ice cream
THE MENU
First course
Mimosas with house made pecan cinnamon rolls.
Hands on class
Classic Eggs Benedict with Smithfield Ham, house made buttermilk biscuits and chive hollandaise
Dessert
Classic creme brûlée
THE MENU
First course
Creamy parmesan Caesar salad with homemade cornbread croutons
Hands-on class
Rosemary, lemon brined chicken, buttery mashed potatoes, shallot butter asparagus, fresh thyme shallot Madeira reduction.
Dessert
Sticky toffee pudding
THE MENU
First Course
Fennel braised pork ragout, crushed butter potatoes and parsnips, carrot tomato nage
Hands-On Class
Angel hair pasta, fresh truffles, shrimp, asparagus, parmesan, in a chive beurre blanc
Dessert
Gelato and berries
Greg Boynton, Chef, Owner
(406) 201-1302 . 102 South 19th Avenue . Bozeman, MT 59718
