Cooking Class: A Seven Course Spread for Beginners

In this cooking class, you'll learn how to create an elaborate seven-course spread using simple dishes and techniques. Chef Natalie will guide you through creating a variety of show-stopping plates, including a diverse cheese plate, an elegant amuse-bouche, creamy soups, refreshing salads and rich risottos all used with high-quality ingredients and spices. You'll also master a main entree choosing from a coffee-crusted beef filet, or crab and artichoke-stuffed salmon. Either doughnut holes or a chocolate espresso tartlet will be served for dessert. 

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Cheese Plate 

With a variety of cheeses or brie wrapped in puff pastry with fruit compote

Amuse Bouche

#Choose one 

Crostini with pear, Parmesan, truffle honey, herbed cheese or figs 

Shrimp brochette with spicy mango shooters

Soup

#Choose one 

Parmesan tomato basil with grilled cheese brochette 

 Crab bisque with grilled crab baguette

Salad

#Choose one 

Lyonnaise salad with bacon, arugula, shallots, quail egg and Parmesan 

 Field greens with cucumber, tomatoes, goat cheese and poached pears

Risotto

#Choose one 

Butter poached lobster 

Wild mushroom

Entrée

#Choose one 

Coffee-crusted beef filet with Parmesan asparagus and scalloped potatoes 

Crab and artichoke-stuffed salmon with sautéed kale and brown rice pilaf

Dessert

#Choose one 

Doughnut holes with rosewater, cardamom and candied pistachios 

 Chocolate espresso tartlet with Kahlúa crème and raspberry coulis