Cooking Class: Meat Lover's Feast

In this hands-on cooking class, Chef Felix teaches guests tips and techniques for preparing a gourmet selection of dishes showcasing beef, duck and lamb. With the chef’s guidance, you will learn to make savory beef tartare with capers and shallots followed by a luxurious seared duck breast served with orange-glazed beets. A succulent rack of roast lamb dressed with spinach sauce and paired with roasted carrots creates a show-stopping centerpiece with a zesty torched lemon meringue for dessert.

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Beef Tartare

With gherkins, capers, shallots, egg yolk, endive and mustard

Seared Duck Breast

With orange-glazed beets and quinoa tabbouleh

Roasted Lamb Racks

With roasted carrots, spinach sauce and tarragon oil

Lemon Curd and Torched Meringue

With shortbread