Winter's Edge: An Escoffier Tasting Experience

Please arrive promptly at 5:00 pm. Our predicted timeline is as follows: We will begin serving the Amuse-Bouche at 5:15 and expect to serve dessert by 6:30.

Beetroot Tartare- Whipped goat cheese, walnut–dill crumble, and herbaceous sweet potato chip

Smoked Quail Rillette- Served on toasted baguette, finished with apple–mustard chutney and fresh chives

Roasted chestnut Soup- Brown butter, sage, crisp shallot crumble.

Butternut Squash Gnocchi- Swiss chard pesto w/ parm, brown butter, pine nuts, garnished w/ kale chip and cranberries

Mesquite-Smoked Venison Loin-Roasted and paired with pomegranate–red wine reduction, Yukon gold potato purée, and fried carrot shoestrings

Duck à la Grenade- Pan Roasted Duck breast with pomegranate jus, fondant potato, brown butter acorn squash purée

Spiced Apple Sponge Cake- Whipped caramel ganache, granola crumble, Brie gelato, apple purée, and tapioca crunch

Eggnog Truffles & Cranberry Macaron

Allergy Advisory: Please notify Chef Sarah Jardine of allergies ahead of the class and request more information at [email protected]

Where will the event be delivered at?

Central kitchens

Who do I contact with questions?

Please email our Business Office Manager at [email protected] or call 720.420.7656

What is the cancellation policy?

Event registrations can be refunded through Eventbrite up to 7 days prior to the event date. Event registrations are non-refundable less than 7 days prior to the event. Missed events may not be made up.

The school reserves the right to cancel any event not meeting sign up standards and to change recipes based on product availability.

*It is extremely rare for an event to be canceled due to weather.

Is there an age requirement?

Participants under the age of 18 may attend our events when they register and attend the event with a parent or guardian.

Is there a dress code?

This is a hands-on cooking event. Please wear comfortable clothes and closed-toed shoes. For safety reasons, please do not wear shorts, skirts or sandals. If you have long hair, please pull it back during the event.

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Host or Publisher Auguste Escoffier School of Culinary Arts