Cooking Classes

Friday , March  10, 2017   6:30PM-10PM

Each year Laurel Run joins Chez Francois for a private wine dinner. All reservations must be made through us so please call the school or register here. NOTE: WE DO NOT TAKE ANY PAYMENTS...ALL PAYMENTS ARE MADE TO THE RESTAURANT SO WHEN CHECKING OUT PLEASE SELECT "SEND CHECK" FOR PAYMENT “The French Restaurant in Vermilion” Chez François & Laurel Run Cooking School Present a Wine Dinner Featuring Wines from California, Oregon & Washington State Friday, March 10, 2017 FIRST COURSE Sautéed Shrimp & Phyllo, Golden Delicious Apple & Golden Raisin Chutney Sautéed shrimp wrapped in angel hair phyllo dough served over seasonal golden delicious apple and golden raisin chutney, garnished with micro greens. SECOND COURSE Scottish Smoked Salmon Cheesecake, English Pea Coulis A warm cheesecake flavored with smoked Scottish salmon, which has been smoked with oak chips from malt whiskey casks, shallots, garlic, red and green peppers with a Parmigiano-Reggiano cheese herb crust, English pea coulis. THIRD COURSE House Cured Kurobuta Pork Belly, Pork Zinfandel Reduction Seared Black Berkshire pork belly simmered in its natural juices, served over roasted chestnuts topped with a pork cranberry Pinot Noir reduction. FOURTH COURSE Duck Confit, Washington State Huckleberry Glace de Viande Duck confit served over a roasted sweet potato mousseline, topped with a mountain huckleberry glace de viande, finished with a sweet potato curl. FIFTH COURSE Roast Tenderloin of Aged Beef, Seasonal Chanterelle Mushroom & Bacon Lardoons Glace Roast tenderloin of beef, served over a creamy herb risotto, topped with a chanterelle mushroom and apple wood bacon lardoons glace de viande, garnished with a Parmigiano-Reggiano cheese crisp. SIXTH COURSE Chocolate Mousse Dome, Espresso Crème Anglaise Chocolate mousse dome filled with crème brûlé, served with an espresso crème anglaise sauce, seasonal berries, garnished with a "tuile cookie" sail wave cookie. $85 per Person Tax & Gratuity not included

Menu to be posted by mid-February

Instructor: Chef John D'Amico

$ 0.00 per person