Smoky, woody, spice, vanilla. We could go on forever about bourbon. In this participation class, Chef Olson teaches you how to pair it with food for a memorable evening. ON THE MENU: Carpaccio “Old Fashioned”: Beef Tenderloin “Cured” with Bourbon, Bitters, Candied Orange Zest and served with Homemade Soda Crackers Beef Tenderloin Medallions...
Saturday Oct 14th, 6:30pm
This technique driven class provides a comprehensive overview of classic mother sauces and modern sauces. Each sauce technique is diagrammed, and the class will explore and taste several variations of each. Types of sauces include hot and cold emulsions, salsas, pestos, coulis, cream reductions, beurre blanc and dessert sauces. What to serve with each...
Friday Oct 6th, 10:30am
Get the party started with these easy, yet elegant appetizers. Learn what can be made ahead and how to save time so you can enjoy your own party! ON THE MENU: Bourbon Glazed Pork Belly and Butternut Squash Skewers Fennel Laced Lamb Meatballs with Romesco Sauce Macaroni and Cheese Fritters; Fried Oysters with Remoulade Zucchini Latkes with House-cured...
Friday Nov 3rd, 10:30am
Make and bake a perfect flaky pie crust, apple pie, pumpkin pie and pecan pie. Students will take home some of the pie dough we make in class. ON THE MENU: • Mile High Apple Pie; • Chocolate-Bourbon Pecan Pie; • Fresh Pumpkin Pie; • Classic Flaky Pie Crust; • Homemade Vanilla Ice Cream
Monday Nov 20th, 10:30am
ON THE MENU: Classic Emanthaler and Gruyere Fondue with Fresh French Bread and Apples Beef Fondue with Mushroom Mayonnaise Lamb Fondue with Gorgonzola Bourbon Dipping Sauce Shrimp Fondue with Chipotle Lime Dipping Sauce Chocolate Mint Fondue with Sugar Crisps and Fruit
Friday Feb 9th, 6:30pm
Cozy up to your date and enjoy a hearty bistro dinner together. On the menu: Roasted Pear and Beet Salad Steaks with Bourbon Caramelized Onions and Mushrooms Potato Gratin Chocolate Cheesecake for 2 with Frangelico Cream
Saturday Feb 24th, 6:30pm
On the Menu: Crab and Corn Chowder with Tasso Ham Fried Green Tomato with Pimento Cheese Blackened Fish with Tomato Risotto and Wilted Greens Bread Pudding with Bourbon Sauce
Come in from the cold and treat your special someone to this French influenced steakhouse menu. Menu: French Onion Soup; Red Wine Glazed Bone-in Ribeye with Pearl Onions and Carrots; Creamy Garlic Polenta; Double Chocolate Pain Perdu with Bourbon Caramel Sauce Note: Price is per couple