Instructor: Cat & Mouth
Date: Wednesday, March 18
Time: 6:30 PM to 9:30 PM
Price: $80/person (all taxes included)
– Wellington style French roasted leg of lamb with caramelized onions served with crispy vegetables and sauce forestière
Gigot d’agneau aux oignons caramélisés façon Wellington servi avec des légumes croquants et sauce forestière
WHY THIS CLASS
Out of ideas for this year’s Easter menu? We have THE perfect inspiration!
In this class, Cat & Mouth will guide you through preparing your table’s main dish for this Easter: Crowd-pleasing, new, AND budget-friendly recipes!
WHAT YOU WILL LEARN
– Techniques: How to select and store your lamb cut
– Techniques: How to cut it and prepare it
– How to truss your baby gigot
– How to wrap and decorate the puff pastry
– How to make the sauce forestière from scratch