Root to Stem: Filet Mignon & Root Vegetable Mastery 21+ (October 21)

Root to Stem: Filet Mignon & Root Vegetable Mastery — 21+ (October 21)

Wednesday, October 21 | 6:00 - 8:00 PM
Harmons Santa Clara Cooking School
Chef Stephanie Cardinal & Dietitian Melanie Taylor, MS, RDN, CD

We’re cooking up a bold, unexpected meal that puts root vegetables in the spotlight; and we’re bringing plenty of technique, chef secrets, and dietitian know-how along for the ride.

From maximizing flavor and using ingredients in unexpected ways to mastering the techniques that turn simple ingredients into something spectacular, this is a class designed to make you a better, more confident cook.

Come ready to cook, learn, laugh, and eat really, really well.

Menu:
- Beet, Orange & Goat Cheese Salad with Beet Top Dressing
- Filet Mignon with Parsnip Purée & Shallot Red Wine Pan Sauce
- Sweet Pea Panna Cotta

Wine will be served.

Seats are priced per person. Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins. Please contact the school at [email protected] or 435-773-6200 with any questions.

What to expect in a hands-on Harmons Cooking School class: You'll work together with other students in a fun, hands-on environment led by our professional chef instructors. You will be working in small groups, sharing workstations and equipment.

Classes are 2 to 2 1/2 hours unless otherwise noted above. You will be standing, cooking, and working for most of the class. Please wear comfortable, closed-toe shoes and have long hair tied back.