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.
Keltin really loved the broccolini, the lemon added a nice fresh taste and the breadcrumbs added a nice crunch.
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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