Satisfaction will be abundant as couples gather to create a phenomenal feast paired with white and red wines, with beef Wellington as the centerpiece. This hands-on class with Barb Nack will prepare roasted potato-leek-zucchini soup with julienned zucchini and olive oil garnish, classic beef Wellington with prosciutto, mushroom duxelle, pâté and Madeira sauce, celery root purée with chives, orange-honey roasted carrots, plus warm mini dulce de leche cakes with vanilla bean ice cream.
Sat, Nov 23, 6 pm to 8:30 pm