Gastropub Gastronomy
Seats available: 6
Saturday 10-10-2015
7PM - 9:30PM


Bridging the gap between pubs and gastronomy, come prepare this sophisticated, upscale pub fare.
Frisée Salad with Warm Bacon Vinaigrette and Poached Egg; Belgian Ale-Steamed Mussels; Grilled Steak Sandwich with Béarnaise, Caramelized Onions and Arugula; Truffle Roasted Potatoes.
Skills Covered in Class Include: Preparing a Warm Vinaigrette; Poaching Eggs; Selecting, Cleaning and Steaming Mussels; Cooking Steak; Hot-Emulsion Sauces; Caramelizing Onions; Roasting Vegetables.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
1-week cancellation policy.