Masters of Food & Wine
Don an apron and join Executive Chef Joan Monfaredi for an intimate culinary experience in her kitchen. Sip on Biodynamic Wines from France while enjoying sumptuous edibles. Learn tips from our culinary experts used when preparing humanely raised and antibiotic free poultry and meat. Pastry Chef Susan shares baking secrets used when making delicious vegan desserts such as her famed Chocolate Mousse Quenelles with Almond Rice Paper Crisps, Toasted Meringue, Dark Chocolate Sauce and Red Berry Coulis.
Gather at the table for a sumptuous four course dinner with Chef Joan & James as they share insights into sourcing natural products and the art of label reading.
6:30 – 9:00 PM| $125.00|Main Kitchen