It’s winter, so we need a warming “spirit”! Continuing in the fun tradition of his Bourbon/Bacon, Tequila and Rum classes, join Jerry as he demonstrates the versatility of Brandy and Cognac ranging from soup to dessert and every course in between.  This will be another ‘high spirited” class! Cognac Shrimp Bisque; Belgian Endive, Mache, Beets, Apples and Walnuts in a Creamy Cognac Dressing; Beef Tenderloins with Peppercorns, Bleu Cheese and Brandy Sauce; Brandy, Mustard and Herb Roasted Potatoes; Cognac Soaked Apple, Walnut, Ginger Cake with Whipped Cream