Happy Holidays
If you can’t cook in the same room you can cook in the same Zoom! We will escape to France for this very chichi, high-brow, extravagant meal because that is who you are! You are… how do the French say… grosse affaire!
Download all the information you’ll need for the class including the pre-class prep list included in the agenda and the recipes. It is ideal that you print those out. Pre-prep is key as we have a kick-ass menu but it does depend on how much is done before hand. Including a duck brine the night before.
So jump on the zoom call anytime after 4:45pm and we’ll pour our cocktails and get cookin’ at 5:00pm.
Au revior!
Seared Duck w/ Blueberry Compote & Chocolate Sauce
Potatoes Galette
“Faux” Gras
Brown Butter Carrots
Key Lime Pie with Almond Graham Cracker Crust
Wine Pairing
Bernedette Bagshaw has 15 years in the Wine and Spirits Industry. WSET 3 and Whisky Brand Ambassador.
“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical.”
She has reviewed the exclusive menu you are about to cook and has made a wine pairing to serve with it.
Wine Selection:
Cuvee Katherine Brut VQA NV - #217521
Luigi Bosca Malbec - #418038
Key Lime Pie – 775498 Yalumba Moscato