April in Paris Date Night, April 5, 6:30-9:00
“I never knew the charm of Spring, ‘til April in Paris”. It is a quintessential song lyric and idea of the perfect way to usher in the renewing season of spring. Take a deep breath as we have made it through winter and are ready to cook some delicious springtime recipes. We’ll start with individual baby leek galettes with chevre, napped with fresh greens. Our main course will be bistro steak with mustard compound butter that we will prepare in the outdoor oven (weather permitting) served with fresh asparagus almondine. Capping off this spring soiree will be a strawberry champagne soup with meringues and mint.
Hands-on
Instructors: Chefs Susan and Paul Shaltry
$220 per couple, 1 registration is for 2 people
“I never knew the charm of Spring, ‘til April in Paris”. It is a quintessential song lyric and idea of the perfect way to usher in the renewing season of spring. Take a deep breath as we have made it through winter and are ready to cook some delicious springtime recipes. We’ll start with individual baby leek galettes with chevre, napped with fresh greens. Our main course will be bistro steak with mustard compound butter that we will prepare in the outdoor oven (weather permitting) served with fresh asparagus almondine. Capping off this spring soiree will be a strawberry champagne soup with meringues and mint.
Hands-on
Instructors: Chefs Susan and Paul Shaltry
$220 per couple, 1 registration is for 2 people
“I never knew the charm of Spring, ‘til April in Paris”. It is a quintessential song lyric and idea of the perfect way to usher in the renewing season of spring. Take a deep breath as we have made it through winter and are ready to cook some delicious springtime recipes. We’ll start with individual baby leek galettes with chevre, napped with fresh greens. Our main course will be bistro steak with mustard compound butter that we will prepare in the outdoor oven (weather permitting) served with fresh asparagus almondine. Capping off this spring soiree will be a strawberry champagne soup with meringues and mint.
Hands-on
Instructors: Chefs Susan and Paul Shaltry
$220 per couple, 1 registration is for 2 people