with Chef Pierre Lagourgue
Demo
• Chilled White Peach Soup with Mint
Chiffonade
• Seafood Salad with Ginger Vinaigrette
• Duck Breast with Creamed Sweet White Corn, Morel Mushroom Sauce
• Chocolate Crème Brûlée
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Earlier Event: August 17
Sous Vide Workshop at Ramekins Culinary School
Later Event: August 18
Birds & Bubbles Lunch in the Vineyards