Summer Session Cooking Class Demonstrations
Fridays July 21st, August 18th, September 15th
Cooking demonstrations will begin at 10am, lunch will follow at 11:45.
Classes are $100 each, or $275 for all three.
Reservations must be made ahead of time, credit card will be required to make reservations.
Classes are limited.

July 21st

Summer Vegetable Terrine with Beet Coulis and Herb Salad

Shrimp Bisque with Scallop and Fluke Quenelle

Duck Confit with Pan Seared Duck Breast with Green Peppercorn Reduction and Potato Dauphinoise

Mousse Au Chocolat

August 18th

House Cured Salmon with Chilled Asparagus and Hard Boiled Egg Salad

Summer Tomatoes with Pesto Oil and Fresh House Made Mozzarella

Brined and Roast Leg of Lamb with Seaweed, Flageolet Beans Bretonne and Potatoes Fondant

Floating Island with Passionfruit Curd and Creme Anglaise

September 15th

Pork Rillons with Moutarte – Tasting in Kitchen

New Potato Salad with Grilled Octopus and Anchoiade Sauce

Pan Roasted Pacific Halibut with Stone Fruit Brown Butter and Seasonal Salad

Grilled Hangar Steak with Habanero Gastrique, Tomato Risotto and Deep Fried Corn

Chilled Poached Pear with Black Current and Red Wine

Chef Michel reserves the right to change any ingredients or menu items based on availability.

Please note, the demonstrations require that guests stand in our kitchen, please wear appropriate footwear.