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
Greek salad with sliced rosemary lamb loin, olives, feta cheese, tomato, house pickled pepper in a red wine oregano vinaigrette
Hands-On Class
Fresh mussels in a rich saffron broth of roasted garlic, cured chorizo, tomato and basil with grilled sourdough bread
Dessert
Open face caramel gelato sandwich with house made peanut butter cookies
THE MENU
First course
Grilled Caesar salad with cornbread croutons in my house made “liquid parmesan, lemon, anchovy dressing”
Hands-On Class
Smoked grilled rib eye, sweet garlic, smoked chipotle butter and sea salt grilled asparagus
Dessert
Grilled serrano pineapple, Vanilla ice cream and caramel sauce
THE MENU
First course
Ginger pork potstickers, crispy chili garlic soy oil
Hands-On Class
Shrimp Pad Thai, egg, sweet and slated pickled radish, cilantro, mung bean sprout and grilled scallion
Dessert
Mango sticky rice with coconut cream
THE MENU
First Course
Black truffle shrimp risotto
Hands-On Class
Goat cheese and house preserved tomato ravioli, asparagus chèvre beurre blanc
Dessert
Lemon, blueberry, honey ricotta crepes, vanilla gelato
THE MENU
First course
House made falafel with smoked baba ganoush
Hands-On Class
Morrocan lamb meatballs over crispy chick pea pancake, green pea hummus, mint cilantro chutney
Dessert
Cardamom banana cake with vanilla ice cream
THE MENU
First Course
Duck confit and white bean cassoulet
Hands-On Class
Seared Foie Gras with Filet of Beef, Celery root puree Truffle Madeira sauce
Dessert
Creme Brûlée with raspberries and mint
Take your home cooking skills to a new level with three delicious and approachable sauces:
1. Classic Hollandaise sauce over Tasso ham and poached egg, grilled sour dough
2. Carrot ginger beurre blanc, parsnip puree, seared diver scallop
3. Green peppercorn Cognac sauce, grilled New York Steak
THE MENU
First course
Seared diver scallop and house made angel hair pasta
Hands-On Class
Saffron shrimp risotto, prosciutto fennel and arugula in a rich crustacean broth.
Dessert
Lemon panna cotta
THE MENU
First Course
Seared duck breast with mushroom ragu green peppercorn cognac sauce
Hands-On Class
Elk loin root vegetable mash, blackberry beet reduction
Dessert
Soft center chocolate cake, candied pecans, banana and vanilla ice cream
THE MENU
First course
House made charred Boudin, grilled sourdough, pork demi glace
Hands-On Class
Seared Montana Elk, crushed root vegetable potato and butter, blackberry beet reduction
Dessert
Spanish torta de queso with huckleberry compote
THE MENU
First Course
Butternut squash soup, apple braised pork belly, Brussel Sprouts, house-made crème fraiche
Hands-On Class
Grilled filet of beef, potato thyme gratin, asparagus, shallot thyme madeira sauce
Dessert
Sticky toffee pudding, vanilla ice cream
THE MENU
First course
Ginger pork potstickers, crispy chili garlic soy oil
Hands-On Class
Shrimp Pad Thai, egg, sweet and slated pickled radish, cilantro, mung bean sprout and grilled scallion
Dessert
Mango sticky rice with coconut cream
Greg Boynton, Chef, Owner
(406) 201-1302 . 102 South 19th Avenue . Bozeman, MT 59718
