This will be a spectacular late fall dinner. Prepare a perfect pan-seared duck breast with crisped skin served with a honey liquor shallot marmalade and fennel gratin. Prepare a fall salad to start the meal. Dessert is a take on traditional Sticky Toffee Pudding using buckwheat and oat flours to create individual cakes. Come cook and dine with us!
Menu: Late Fall Salad with Grapes, Nuts & Balsamic Vinaigrette; Pan-seared Duck Breast with Honey Liquor Shallot Marmalade; Fennel Gratin; Buckwheat and Coffee Sticky Toffee Pudding Cakes
*** Sign up by November 9 to secure your spot ***
Instructor: Linda Lewis Elbert
Type of Class: Hands On; Adults Only