- May 5, 2018
11:00 am - 1:30 pm
Say goodbye to the cold and hello to spring! Join us for our annual “Spring Fling” Cooking Demonstration on what promises to be a beautiful Saturday, May 5 at 11:00 AM. Chef Jacques will show you how to use fresh, spring ingredients to prepare a delicious meal that celebrates the season. You’ll sip on Crémant while you learn the secrets to making Potage of Asparagus & Gruyère Flan, Medallions of Veal with seasonal Morel Mushrooms, and other dishes that showcase the bounty of spring. The demonstration is followed by a four-course luncheon with wine pairings, to make for the perfect celebratory springtime afternoon. Vive le Printemps!
Wolfberger Crémant d’Alsace Brut
Potage of Asparagus & Gruyère Flan
Domaine Paul Buisse Sauvignon Blanc 2016
Roasted Asparagus Salad featuring our Garden Greens
Lemon and Thyme Spring Sorbet
Medallions of Marcho Farms Veal Tenderloin, Braised Belgium Endive with Morel Mushrooms, Veal Reduction
Domaine A Deux Pinot Noir 2015
Valhrona Chocolate and Strawberry Mouse Cake, Strawberry Coulis
Gillette’s Great Falls Roasted Coffee & Assortment of Harney & Sons Fine Teas
Plus tax and gratuity for a total of $127.00
We are happy to accommodate guests’ dietary concerns. Please email firstname.lastname@example.org with special requests. Patrons will have an opportunity to purchase these wines at a very special trade price.