Fall Harvest Feast with Tess Kelly, Séraphine Workshops

Many of you know Tess as the cheery gal who brightens your Sundays, exponentially improving your baking cred with each wonderful passing of an afternoon spent together.  But by night, there's a whole different side you haven't yet seen....girlfriend can cook!  Bluecashew has been to her house, and have tasted it firsthand and they cordially invite you to spend an evening with them in their kitchen preparing the perfect autumnal feast. 

“We’ll all work together to make this miraculous three-course meal, before formally sitting down to enjoy it together with some top notch wine pairings by Ester Wine & Spirits that all hail from the Bordeaux region of France–where by no coincidence, we’ll be heading next summer for our four day Culinary Adventure in Southwest France [details here]!

On the Fall Harvest menu we’ll whet our appetites first with some bubbles and Sautéed Porcinis on toast before diving into a Roasted Butternut Soup with beurre noisette.  For the main course, Seared Duck Breast in a red wine reduction with parsnip purèe that we’ll savour while sipping on a lovely red…and for dessert, a Pear Tarte Tatin with crème fraîche and some killer Sauternes.”

$125 per student includes 3hr workshop and recipes PLUS eat-what-you-make!

845 514 2300 to book or click the link to purchase tickets now.

Read more -here-