Our cooking classes start by discussing your favorite foods. Whether it be something you’ve had at your favorite restaurant or something you ate as a first time guest and wanted to know how to recreate it at home. Maybe it was something you wanted to host a dinner party with, but didn’t know the best technique to use to provide it. We start by creating the menu together. Then, I will source the ingredients from our list of resources and farms. We then, provide the lessons in your home to teach you how to create the best, most delicious meals to make your events a success. Finally, you and your guests enjoy the 3 course experience.
The menu items below are just a snapshot of the possibilities for our collaboration of your personalized culinary experience. Together we will design the menu for your perfect event. We provide cooking lessons, in your home, to teach you how to create the best, most delicious meals to make your events a success! I am honored that you have chosen me to help you in your culinary journey, and I look forward to working with you from menu design to the finished plate.
Menu
Salmon Canapés
Smoked salmon topped with crème fraîche, dill and capers
Pork Rillettes
With quick pickle of dried apricots and pistachio crumble
Provençal Vegetable Tart
With seasonal vegetables
Mini Tartes Flambées
Traditional Alsatian dish made with home-smoked bacon and onions
Coq au Vin d’Alsace
Chicken cooked in Riesling with onions, mushrooms and herbs
Duck à l’Orange
Roasted duck breast with crispy skin and velvety citrus sauce
House-made Agnolotti Seasonal pasta with traditional or your choice of filling
Classic Risotto with seasonal truffle Vialone nano rice cooked with generous amounts of rich stock, butter and parmaggiano reggiano cheese, finished with truffles
Goat’s Cheese Salad
Served warm with honey and croûtons
Bouillabaisse
Traditional Provençal fish stew, with shrimp, mussels, clams and monkfish
Beef Wellington
60 days aged rib steak, Mushrooms madeira sauce, puff pastry
Tagliatelle Bolognese Flat, wide house-made pasta. Rich meat based tomato sauce
Fricassée of Wild Mushrooms
Braised wild mushrooms served with toasted baguette and poached egg.
Sole Meunière
Pan-fried sole in butter and served with brown butter sauce, parsley and lemon
Arancini (risotto fritters) Crispy fried parmasan risotto fritters
Braised short Ribs with porcini Slow braised, grass fed beef short ribs with Italian porcini mushrooms. glazed vegetables
” My friends and I were interested in doing something fun and creative for a night out. We didn’t realize how fun and energetic an in-home, personalized cooking class would be. Chef Bill is fun, exciting, and personalizes the menu so we all were able to have the best culinary experience ever.” – Lisa Purdie
Fleur D’Lys 