** Join us for a Foie Gras Tasting, Dessert, & a Glass of Bubbles featuring **
Master Class - Terrine de Foie Gras Fait Maision
Do you feel a bit overwhelmed at the thought of tackling a homemade terrine? Not to worry! Chef Randall has been making his own Terrine de Foie Gras for decades.
Join us and profit from his years of experience. Watch and learn as Chef Randall shows us, step-by-step, how to make a foie gras terrine from start to finish.
Hear more about his secret of using a ready-to-cook, de-veined lobe of raw duck foie gras. Be sure to take notes as he shares the key techniques you need to make a successful terrine for your holiday.
Of course we will enjoy a Foie Gras Tasting, enjoying a terrine made days before and whose flavors have been allowed to ‘ripen.’
Fresh Fruit Chutney
Chef Randall will whip up the perfect condiment to accompany our foie gras - a seasonal fruit chutney. There are so many ways you can use this recipe.
Red Wine Poached Pears
For dessert, we will enjoy something light and beautiful, red-wine poached pears!
** Don't miss this special holiday class. **
About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.