Tonight’s participation class features some amazing wines that highlight the flavors of the central wine region of California. The dishes created to complement these great wines are inspired by the coastal restaurants that have defined modern California cuisine. You’ll start off with ITALIAN HAM AND FIG TARTINE WITH ARUGLUA AND TALEGGIO FONDUTA. Following that, you will make ROASTED DUCK WITH BROWN BUTTER BRAISED ENDIVE AND SPICED ORANGE REDUCTION. For our feature course you will prepare BEEF STRIP LOIN WITH BORDELAISE, HERILOOM CARROT AND PEA SHOOTS. We will finish the evening with a LEMON SCENTED CAKE WITH BLOOD ORANGE CREAM AND KUMQUAT MARMALADE.
Accompanying wine flight sold separately at class; approximately $40 for four wines.
Michael Bouchard and Jeff Adamek | Participation | $89
#190315A – Friday, March 15 6:00 p.m. – 10:00 p.m.