Fall Dinner Party
Seats available: 0
Saturday 12-08-2018
7PM - 9:30PM


Instructor: Max Hull
Learn how to prepare a mouth-watering, elegant feast featuring upscale ingredients that's in tune with the season.
Sautéed Scallops with Pancetta, Brussels Sprouts and Pumpkin Seed Pesto; Roasted Venison with Dried Fruit and Port Reduction; Potato-Turnip Gratin; Autumn Apple-Walnut Cake.
Skills Covered in Class Include: Selecting and Sautéing Shellfish; Selecting and Roasting Game; Determining Meat Doneness; Preparing Pesto; Making Sauce Reductions; Selecting Potatoes; Working with Root Vegetables; Preparing Cake Batter; Determining Cake Doneness.
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.