Maximum of 12 participants. 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!
Learn to prepare one of Frances most famous dishes, Rossini. Seared filet of beef with Hudson Valley Foie Gras.
Chateau Aney Haut-Medoc 2015 $29.95
Seven years old, This Cab driven Bordeaux is in a magical place today, showing a more velvety and relaxed side than it did when it was first released. Evoking notes of blackcurrant, black cherries, and tobacco.
Olivier Dumaine Crozes-Hermitage Blanc 2020 $29.95
100% Marsanne. Expressive aromas of fresh orchard fruit and white flowers enlivened by a zesty nuance of orange. Medium-bodied with melon, tangerine and pear fruit flavors with a hint of honeysuckle.
Duck confit and white bean cassoulet
Seared Foie Gras with Filet of Beef, Celery root puree Truffle Madeira sauce
Creme Brûlée with raspberries and mint
Not matching your schedule? Look for another cooking class with Chef Greg.