April 2017 Cooking Classes

April 3, Monday, 6:00 p.m.
Bringing Out the Best Flavors Terri Geiser, $48.00 
Join us for an elaborate affair with delicious food and wine. On the menu: We'll start the evening with a sparkling wine and assorted cheeses; next will be a rich and flavorful Wild Mushroom and Crab Puff Pastry paired with a California Coast Pinot Noir; next you will enjoy a Cured Salmon Bistro Salad with Petite Lettuces & Yukon Gold Chips paired with a crisp and lively Viognier, then a Seafood Risotto with Tomato Crème paired with a white Bordeaux, for dessert a Caramel Brownie Parfait with Sea Salt Almond& Crème Fraiche Mousse
 
April 17, Monday, 6:00 p.m.
The Essence of Spring Kevin Green, $48.00
Make way for fresh Spring flavors. On the menu: Asparagus Salad w/ Deviled Egg Aioli - crispy proscuitto chip, hot sauce, cornbread crouton, roasted asparagus, hard boiled eggs, with chives; Cornmeal Dusted Trout w/ Spring Pea Risotto - green peas, parmesan, tomato jam, mushrooms; Strawberry "Shortcake" w/ Black Pepper & Thyme Strawberry Syrup - buttermilk sweet biscuit, mascarpone cream, vanilla
 
April 24, Monday, 6:00 p.m.
Special Encore Gary Nicely & Kelly Campbell, $48.00 
On the menu: All natural beef tenderloin saltimbocca with prosciutto di Parma, sage and aged provolone cheese served with soft rosemary parmesan polenta; Honey saffron cheesecake with a vanilla bean and rosemary custard. Kelly will provide the wines to compliment this dinner. She will share information about the selected wines while you enjoy drinking!