This Seasonal Supper Club dinner celebrates the bounty of the current season with an easy do -ahead holiday themed menu crafted from the best available local foods and produce. These demonstration style cooking experiences are limited to 10 people. You’ll watch as the chef prepares and presents each course at our large kitchen bar. Each course will be paired with carefully selected wines to enhance the flavors of each dish. There will be plenty of time for questions and discussion and we invite you to enjoy this intimate style cooking class with friends. The menu will rotate seasonally and final menu details are posted 2 weeks prior to the event to allow for the most creative locally sourced menu. Food allergies and specific diets may not be possible to accommodate due to the nature of a group class. Please be sure to add dietary restrictions on the required registration form when booking. We are unable to issue refunds for cancellations within 7 days of event, but you may transfer your ticket to another participant. November Menu: Appetizer: Chevre Croustades with Red Wine Honey Reduction & Pistachio Brittle, Beer Braised Beef Short Ribs with Roasted Carrots, Parsnips, Onion Jam and Thyme. Yorkshire Puddings, Pear, Stilton & Candied Pecan Salad with Cider Vinaigrette and Chocolate Orange Pots de Creme with Whipped Cream ( subject to availability and chef’s choice.)
This Seasonal Supper Club dinner celebrates the bounty of the current season with an easy do -ahead holiday themed menu crafted from the best available local foods and produce. These demonstration style cooking experiences are limited to 10 people. You’ll watch as the chef prepares and presents each course at our large kitchen bar. Each course will be paired with carefully selected wines to enhance the flavors of each dish. There will be plenty of time for questions and discussion and we invite you to enjoy this intimate style cooking class with friends. The menu will rotate seasonally and final menu details are posted 2 weeks prior to the event to allow for the most creative locally sourced menu. Food allergies and specific diets may not be possible to accommodate due to the nature of a group class. Please be sure to add dietary restrictions on the required registration form when booking. We are unable to issue refunds for cancellations within 7 days of event, but you may transfer your ticket to another participant. November Menu: Appetizer: Chevre Croustades with Red Wine Honey Reduction & Pistachio Brittle, Beer Braised Beef Short Ribs with Roasted Carrots, Parsnips, Onion Jam and Thyme. Yorkshire Puddings, Pear, Stilton & Candied Pecan Salad with Cider Vinaigrette and Chocolate Orange Pots de Creme with Whipped Cream ( subject to availability and chef’s choice.)
