Date | October 18, 2019

Time | 5:30 to 8:00

Location | Off Site

Class Type | Hands On

Beef Wellington, the iconic pastry crusted beef tenderloin, is one of the classic dishes of refined cuisine. Wellingtons often raise the bar on dinner menus and expectations from the guests.

Chef Curtiss will walk participants through the process of making duxelles and roasting the meats in preparation of guests learning to assemble baking their own. A classic Madeira sauce will be prepared to accompany the Wellingtons.

Menu

Individual Beef Wellington
beef tenderloin, dijon mustard, mushroom duxelles, pate, puff pastry, madeira sauce

Savoyard Potatoes
yukon gold potatoes, cream, gruyere, salt, pepper

Bourbon Carrots
carrots, bourbon, brown sugar, butter, herb

This is a private, off-site event so please do not register unless you are part of the organizing group. Thank you.