We will cook a filet mignon with a Dijon mustard, white wine and tarragon sauce served with an arugula salad seasoned with a balsamic and strawberry dressing. For dessert we will prepare a strawberry basil sorbet and a rhubarb sorbet that will be served with a wine and balsamic caramel sauce.
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Earlier Event: June 13
Wine Class - Lost in the Andes
Later Event: June 16
Cooking Class - Yucatan Pork Tacos with Chef Colomba