Wednesday, November 6
Flavors of Fall
The first course for this class, pumpkin rum bisque, is one of our fall favorites. That will be followed by an alternative turkey dish: the underused turkey steak.The turkey steak will be grilled and topped with sautéed onions & wild mushrooms and served with baked acorn squash. And then, dessert. How does a nice Southern Pecan Pie with ice cream sound? It sounds delicious! That’s how it sounds!
Wednesday, November 20
More Flavors of Fall
In this class, we will continue with some more tastes of Autumn starting with a delicious apple craisin salad. We will top that with candied walnuts and a cider & honey vinaigrette. For the main course, nothing says Thanksgiving like a slow roasted DUCK! “What?!?!” Why not duck instead of turkey? It’s not only wonderful, but it’s our specialty and now you will learn how to make it. We’ll be serving that over prune sage stuffing and an orange sauce with green peppercorns. I’ve been told that it is “to die for.” For dessert why have pumpkin pie when you can have pumpkin cheesecake? We’ll top that with a black walnut crumble and chocolate drizzle. Mm-mmm good!
Apple Craisin Salad with Greens, Candied Walnuts, and Cider Honey Vinaigrette
Crisp Roasted Duckling with Orange & Green Peppercorn Sauce
Pumpkin Cheesecake with Black Walnut Crumble & Chocolate Drizzle
As always, fresh French Press coffee, tea, and banana bread will start off the demonstration style class. Classes begin promptly at 10:30 and run until about 1pm. All three courses will be expertly paired with wine presented by Paul Kauffman of Republic National.
$70 per person, inclusive of tax and gratuity.
Register online OR call Brooke in the office, M-F 10am-5pm at 941-383-3633