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September 2020
Napa/Sonoma Dinner 091120 (D) SPS $90
Nothing says great food and wine like California cuisine, and Napa/Sonoma is home to many wonderful vineyards and wine makers. They are also home to some of the best restaurants and food in the country. Join Chef Stephen as he prepares some inspired flavor and food combinations guaranteed to stimulate the senses. The fresh flavors from this wonderful area, combined with the simplicity of the menu, are sure to please. Curried Smoked Trout on Rye Squares with Crème Fraîche &…
Find out more »An Evening at Commander’s Palace 091220 (D) JS $90
Established in 1893, Commander’s Palace is one of the 5 “grand dames” of New Orleans restaurants. Its chefs include Emeril Lagasse, Paul Prudhomme, and Jamie Shannon, among others. Join Jerry for the evening as he recreates some of their famous dishes. Crabmeat Prentiss; Classic Fried Oyster Salad; Honey Mustard Pork Tenderloin with Fig Habanero Sauce; Corn Cakes with Sour Cream and Green Onions; Creole Cream Cheesecake
Find out more »California Bistro 091820 (D) PS $85
What is it about bistro food that is so enticing? Could it be the ease of preparation, or the many layers of flavor one can add, or the diversity of foods one can explore when making it? It doesn’t really matter. All that matters is the enjoyment one receives from this sensational menu filled with flavor. Fresh Spinach, Dried Cherry and Goat Cheese Salad with Warm Bacon Dressing Served with Mini Lemon glazed Blueberry Scones; Grilled Chicken stuffed with Rice,…
Find out more »The Vintner’s Table II (D) 091920 – $90 Per Person
A vineyard will often showcase their wines with a special dinner. Once the wines are chosen, the chef then turns to his repertoire to create the dish that will enhance the wine and bring about the harmony between wine and food. Join Chef Stephen as he pairs delicious wines with this easy yet elegant menu. Paired with wines. Celery Root (celeriac) Bisque with Shiitake Mushrooms; Deviled Crab "Cake" with Sherry Sauce; Roasted Chicken Breast with Asparagus, Morel Mushroom & Pearl…
Find out more »Perfect Pairings – Provence (D) 092420 – $95 Per Person
The cooking in Provence emphasizes fresh seasonal ingredients that reveal the depth of flavor and a surprising mix of ingredients that are subtle in their sophistication and without an ounce of pretense. Provence cuisine is classic in nature, yet can be simple, delicious, and uncomplicated. Explore the changes in this regional cuisine, which are lighter in nature and lower in fat. Wines with the same characteristics often accompany the excellent foods from the area. Goat Cheese Soufflé with Thyme, served…
Find out more »Some of My Favorite Foods 092520 (D) EW $85
Eating is about sharing food and in this class Chef Ellen will share some of her favorite foods to eat. Seasonal ingredients prepared different ways for a menu you can make again and again. Tomato and Bread Gratin; Shaved Vegetables Salad with Chickpeas and Vinaigrette; Pan Fried Salmon and Asparagus with Citrus; Jasmine Rice with Grilled Scallions; Sweet Corn Ice Cream with Butterscotch Sauce
Find out more »October 2020
French Country Dinner 100220 (D) SPS $90
Almost every city in Europe has open markets full of vendors, in stalls selling fruits, vegetables, cheeses, fish and meats of every description. This class attempts to capture that experience which France embodies in its unique and shared familiarity through food and wine. From the city to the countryside – through city streets and country roads – terraced vineyards and fields of lavender, it is a place that celebrates its culinary history. Herbed Crepes with Smoked Salmon, Crème Fraîche &…
Find out more »Return to the French Laundry 100320 (D) $95 per person 6:30 pm
Thomas Keller is the only American chef to have been awarded simultaneous Three Star ratings on 2 of his restaurants – French Laundry and Per Se. After a 3-year absence from the menu, join us for a return to the French Laundry. Bacon & Eggs Thomas Keller Style (Chef Surprise); Heirloom Tomato Tart with Niçoise Olive Tapenade; Parmigiano-Reggiano Crisps with Goat Cheese Mousse; Beef Filets with Morels, Decadent Potato Gratin and Bordelaise Sauce; Lemon Sabayon- Pine Nut Crust with Honey Mascarpone…
Find out more »The Italian Table 101020 (D) PS $85
Italian Food – Chef Pete’s first love. The great thing about these recipes is they can be made ahead and warmed as your family or guests arrive. Don’t spend the evening cooking as everyone gathers. Instead, join them with a glass of wine or three, and catch up! Sausage and Bean Soup (salsicce con fagioli borlotti), served with Crostini Topped with Pecorino Cream; Hunter Style Chicken (pollo alla cacciatore) over Gnocchi; Ricotta Crostata with Hazelnut and Chocolate
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