ZINFANDEL LUNCH

Date: Friday, March 5, 2010
Class Time: 10:00 a.m. - 2:00 p.m.
Class Price: $135

We'll use our local favorite Dry Jack to make our Gougere. Gougere are the perfect accompaniment to red wine. Learn the techniques for great pan sauces for beef, a perfect gratin and parfait.

Gougere (Cheese Puffs)
Bavette Steak with Tellicherry Black Pepper Sauce
Potato and Porcini Mushroom Gratin
Milk Chocolate and White Chocolate Parfait with Strawberries