Blue Cheese Mousse on Endive with Cashew Dust Pistachio & Scallop Stackers with Fig Balsamic Glaze Arugula & Watercress Salad with Cherry Tomatoes & Champagne Vinaigrette Surf & Turf: Beef Tenderloin & Shrimp with Blender Béarnaise, Asparagus & Fingerling Potatoes Strawberries with Brown Sugar & Sour Cream
Some meals are made to be shared, and this is one of them. In this fun, hands-on class, you’ll cook a fantastic multi-course dinner from start to finish, whether you come as a couple, with a friend, or on your own. It’s a fun, flirty evening built around bold flavors, a few impressive techniques, and a menu made for date night. Our Chef has a passion for culinary education and a gift for making ambitious dishes feel approachable, so you’ll leave with skills to recreate the whole evening at home. The evening opens with a decadent Blue Cheese Mousse, piped onto crisp endive spears and finished with an aromatic dusting of ground cashews. Next, you’ll build luxurious Pistachio and Scallop Stackers, layering briny sea scallops with creamy avocado and emerald-green pistachio crumbs, then drizzle them with a homemade Fig Balsamic Glaze. That sweet, tangy glaze goes with almost anything, and it’s easy to make again at home. A fresh Arugula and Watercress Salad with juicy cherry tomatoes and a bright Champagne Vinaigrette comes next. Then comes the pièce de résistance: a Surf and Turf of seared Beef Tenderloin and succulent Shrimp, finished with a velvety Blender Béarnaise Sauce, the classic French butter-and-tarragon sauce made foolproof in minutes, and served with tender Asparagus and roasted Fingerling Potatoes. The evening ends on a sweet note with ripe Strawberries, a simple, sensual finish of Brown Sugar and rich Sour Cream. Together, the dishes make an unforgettable multi-course dinner that’s easy to recreate whenever you want to impress someone special. Come hungry, bring your favorite person, and let the evening do the rest.
