Join us on a nostalgic journey to a time of splendor and opulence, when dinner in a restaurant was an extravagant event. Revisit these timeless old-world classics that so many professional chefs consider the pillars of modern cuisine. In this hands-on class, master the foundational techniques that never go out of style.
Mahi Mahi En Papiollote
Beef Wellignton with roasted winter vegetables
Profiteroles with citrus cream and bittersweet chocolate
House Wine served at the beginning of the class.
Menu may vary due to seasonality of items that are available.