Make a restaurant-worthy meal featuring American-fusion cuisine in this hands-on cooking class led by Chef Dan. You'll learn how to turn fresh ingredients, organic produce and flavor-enhancing herbs into gourmet dishes using culinary tips and techniques from an expert.
Start off with an amuse-bouche appetizer of grilled shrimp and warm, savory grits followed by a classic wedge salad topped with candied pecans and gorgonzola dressing. Master the art of making classic beef Wellington and create mouthwatering bacon-wrapped fingerling potatoes on the side. Top off this incredible meal with an apple-caramel trifle that will tie everything together deliciously. Your home dinners will never be the same!
With grilled shrimp and soft grits
Baby Wedge Salad
With toasted candied pecans and sliced gorgonzola dressing
Individual Beef Wellington
With oven-roasted, bacon-wrapped fingerling potatoes
Apple Caramel Trifle
With raspberry garnish