Time: 6:00 to 9:00 PM

Demonstration

Chef Curtiss will prepare a delicious three course menu and provide detailed instruction before we sit down and share the meal at our farmhouse table. There are many hands on elements for those that would like to participate.

This class highlights several elements of contemporary cooking, from ingredient selection, sourcing and, in particular, the use of an immersion circulator (sous vide cooking) to obtain a perfect doneness and tender duck breast.  

Menu

Amuse Bouche

Kabocha Squash Soup
hickory smoked maple bacon, cider syrup

Sous Vide Duck Breast
red zinfandel wine sauce, parsnip puree, pomme rosti, mushrooms, carrots

Roasted Pear Gallette
oatmeal crust, ice cream, pecans