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A Luxe New Years Party! With Chef Glenys Morgan **1 SPACE LEFT
December 7, 2018 @ 6:30 pm - 9:30 pm$69
If you’re thinking a small dinner party is a fabulous way to bring in the New Year, we agree! This menu is designed just for that. The French word for stock is fond, which means foundation- stocks are the foundation in building great flavours. Stocks can be quick or long simmering… Learn how, why and when. In bisques, risotto and simmering braises, taste the delicious results. Braises include stews, ragus, classics such as osso buco or boeuf Bourguinon; one technique, endless possibilities yielding tender results you could “eat with a spoon”. Skillet glazed vegetables, a technique that yields vegetables reminiscent of those cooked under a roast, but in minutes stove top. Lemon Tart- Tarte au Citron- another lesson in pastry, this one for desserts. No need for rolling pin to get professional results. Lemon is always a perfect finish to a meal, and this delicious tart can be made ahead and frozen. Learn the secrets and taste the results.
- Prawn Bisque and Risotto
- Simple Salad with Citrus Vinaigrette
- Red Wine and Spice Braised Lamb Shanks
- Skillet Glazed Vegetables
- Lemon Tart
To register for this class please scroll down to book online and enter information below. Please have credit card ready as payment is required to secure your space. No seats can be held. Gift cards cannot be redeemed online but you can reserve with credit card and exchange for gift card in store the day of the class or before. All class cancelations receive store credit, however ABSOLUTELY NO CREDIT GIVEN WITHIN 72 HOURS OF CLASS STARTING. You may send someone in your place or forfeit your seat and we will send the recipes. Don’t forget you receive 10% off your shopping the day of your class! Excludes sale items,gift cards, and future classes. Any inquiries can also be directed to firstname.lastname@example.org.