Join us for another amazing cooking class with chef Joe Fish!

Couples and non couples, come on down to the winery for a date night and learn to prepare a Filet and Scallop Dinner with Chef Joe Fish. Plump Sea Scallops are pan seared and presented on top of a Green Salad with the Château Faire Le Pont Vinaigrette. Center cut Filet Mignon Steak is sauteed with a Red Wine Reduction Sauce and served with a Garlic Faced Baked Potato and bright Green Broccoli. Chef Joe will assist in demonstrating all of these as the students prepare the same dishes. Not a demonstration, but a celebration as each participant will have their own mise en place to prepare each of these delectable items and then enjoy them while they are nice and hot. We cannot wait to cook with you!

Filet and Scallop Dinner

Appetizer
Château Faire Le Pont Vinaigrette Scallops and Greens Students learn how to pan sear jumbo sea scallops, prepare a quick simple vinaigrette and toss it with mixed greens to create a stunning delicious appetizer salad.

Entree
A seasoned tenderloin of beef is pan seared to a perfect medium rare pulled and rested and then the pan is deglazed with red wine and stock and reduced and finished with butter and poured over the steak and served with the below listed side items.

Roasted garlic faced potato is a fancy baked potato that is hashtag sliced potato and sliced garlic is wedged into the hashtag slices and seasoned and then roasted in the oven, it is a perfect accompaniment to the filet.

Petite florets of broccoli are blanched then seasoned and sauteed. Just before service asqueeze of lemon juice and zest are added. A light preparation that adds a needed cruciferous texture to the roasted garlic potato and richness of the filet mignon.

Call 509-667-9463 To Reserve your spot for the class!

$115 per person plus tax & Gratuity.