CXLD ^ed- Fall Dinner Party

Learn how to prepare a mouth-watering, elegant feast featuring upscale ingredients that's in tune with the season.

Menu:

• Sautéed Scallops with Pancetta, Brussels Sprouts and Pumpkin Seed Pesto
• Roasted Venison with Dried Fruit and Port Reduction
• Potato-Turnip Gratin
• Autumn Apple-Walnut Cake

Skills covered in class:

• Selecting and sautéing shellfish
• Selecting and roasting game
• Determining meat doneness
• Preparing pesto
• Making sauce reductions
• Selecting potatoes
• Working with root vegetables
• Preparing cake batter
• Determining cake doneness