| OCTOBER 18, 2008 FRENCH CLASSICS Gougeres (French Cheese Puffs), Salade des Moines (Green Salad with Citeaux Cheese Croutons), Soupe a l'Oignon Gratinee (French Onion Soup), Poussin Vallee d'Auge (Baby Chicken in Calvados and Cream), Gratin Dauphinois (Potatoes baked in Milk and Cream) and Souffle au Chocolat (Chocolate Souffle). NOVEMBER 15, 2008 HOLIDAY CLASSICS Bar Nuts, Brandy Old Fashioned, Shrimp Cocktail, Brined and Roasted Turkey, Potato Gratin, Stir-Fried Green Beans a la Tang and Chocolate Mousse. DECEMBER 13, 2008 HOLIDAY CLASSICS Bar Nuts, Brandy Old Fashioned, Shrimp Cocktail, Christmas Ham, Potato Gratin, Stir-Fried Green Beans a la Tang and Chocolate Mousse. JANAUARY 17, 2008 SPANISH CLASSICS Tortilla espanola (Spanish Potato Omelette), Espinacas con Garbanzos (Spinach with Chickpeas), Alcachofas en su Salsa (Artichokes in Their Own Sauce), Boquerones en Adobe (Fried Marinated Anchovies), Paella de Marisco (Shellfish Paella) and Gelat de Crema Catalana (Burnt Cream Ice Cream) with Carquinyolis (Catalan Biscotti). FEBRUARY 21, 2008 ITALIAN CLASSICS Crostini (Italian Canapes), Pasta Verde (Spinach Pasta), Ragu alla Bolognese (Bolognese Meat Sauce), Lasgna Verdi al Forno (Baked Spinach Lasagne), Pollo alla Cacciatore (Hunter's Wife's Chicken), Cimi di Rapa Affogate alla Pugliese (Broccoli Rabe with Wine Sauce) and Tiramisu.
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ffering a unique way to enjoy a gathering of friends, our Culinary Retreats include an afternoon of cooking classes in our beautiful commercial Viking kitchen for parties numbering from 8 students up to 12 followed by an informal wine tasting and a celebration dinner served in our formal Main Dining Room under the watchful eye of our house butler. We do require that all suites be booked to ensure the privacy of each group. Dinner and wine pairing available without class instruction $175 per person. Full instruction, dinner and wine pairing $250 per person.