About This Activity
Description
French Provencal 4-Course Dinnerw/Chef Patrick and Nina Gauthronwith Sommelier Michael WalshThursday, October 306:00 - 8:30pmMember $165/Non-member $190Passed Appetizers: Fig Jam & Goat Cheese Crostinis, Mini Butternut Squash Tarts, Shrimp shooters
Wild Mushroom Bisque
Canard a L’orange, Celeriac Root Puree, Glazed Carrots
Opera Cake - Flourless mocha and chocolate
Please review the class menu at the time of your registration if you have any food allergies. We will make every effort to accommodate food allergies depending on the specific menu and allergies. In some cases, we cannot make substitutions. Please contact the office if you have concerns or questions.
Please wear closed toe shoes and tie back long hair.
Culinary Workshop tuition is non-refundable and non-transferrable.
Instructor
Patrick Gauthron
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