There’s no doubt that Beef Wellington is delicious. How can it not be? The exterior is a light, crisp, buttery crust, twinkling with crystals of sea salt. You slice through it to reveal layers of the finest ingredients in the Western world: slivers of prosciutto, a duxelles of wild mushrooms bound with cream, and finally foie gras, all encasing a core of medium-rare, buttery-soft beef tenderloin. Paired with wine and salad- a delicious night indeed.
When: October 19, 5:30-7:30 P.M.
Instructor: Lindsay Smith
Cost: $25 Member; $50 Non-Member
**WAIT LIST ONLY**
After preregistering, you will be contacted by one of our staff to complete the registration process.