By I took a second cooking class at Sur La Table last weekend and this time I convinced Keltin to go with me.
The menu was Herb Crusted Tenderloin with White Bean and Wild Mushroom Ragout paired with Roasted Broccolini with Lemon and Toasted Garlic Breadcrumbs. For dessert we made Poached Pears with Prosecco Zabaglione. The chef instructor was cool and showed us some alternative ways to do things from the printed recipe.
Herb Crusted Tenderloin with White Bean and Wild Mushroom Ragout paired with Roasted Broccolini with Lemon and Toasted Garlic Breadcrumbs
Keltin really loved the broccolini, the lemon added a nice fresh taste and the breadcrumbs added a nice crunch.
Poached Pears with Prosecco Zabaglione
In addition to the zabaglione our instructor reduced the liquid the pears were poached in to a syrup and used that on the pears along with some whipped cream.
It was a great and tasty cooking class. Have a great Friday!
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Thanks for the write up, I’ve been wondering how the Sur La Table cooking classes went. Sounds fun and delicious.
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You are welcome! This is the second one that I’ve done and they are a good time!
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I would think you meet some nice people too. Thanks for reminding me I should try it.
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Yes, we did meet some neat people!
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I’ve never done a cooking class! I’ve always thought about but never committed. I feel like it’s time ! 🙂
https://theeatingspree.com
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When you take one let me know how you like it!
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