Cooking Classes

Tuesday , December  5, 2017   6:30-9:00PM

Reserve your spot for our 18th annual holiday dinner class, taught now to well over 700 students and one of our most popular holiday classes. It’s always good to have a solid menu under your belt for special dinners…and this one is it! Learn cooking techniques and tips to create this lovely dinner for any occasion. The elegant menu consists of the Greenbrier’s Five Onion Soup with Shallot Garnish, Mesclun Salad with Pears, Brie and Raspberry Vinaigrette, Roasted Beef Tenderloin with a Rosemary Port Sauce and Puff Pastry Leaves, Potato-Parsnip Purée, Lemon Green Beans, and a Cranberry-Rosemary Garnish. Learn how to make luscious silken Crème Brûlée for dessert. You are welcome to bring wine to class. Techniques: roasting meat, the importance and food science behind resting meat and carry-over cooking, crème brûlée and tempering eggs. You are welcome to bring wine.

Instructor: Marcia DePalma Cooking Instructor

$ 65.00 per person