ERNA'S ELDERBERRY HOUSE


A SAUSAGE MAKING  CLASS

Saturday, February 20th, 2010

Make delicious sausage with fresh ingredients at home!

 

KNACKWURST

with Sauerkraut and Mustard

 

BOUDIN BLANC

  served with a Salad of Marinated White Beans and Haricot Verts

 

 COUNTRY DUCK- PATE

with Austrian Potato Salad

 

your class will conclude with a Sausage,

 European Bread and Beer Tasting!

8:30am to 1:00pm

$295.00 per person - inclusive of tax

***

NEW ORLEANS CREOLE CUISINE 

Saturday, March 27th, 2010

Executive Chef Karsten Hart grew up in Baton Rouge and cooked in New Orleans at the Windsor Court Hotel.  He is truly a native master of some of the most delicious indigenous cuisine in the United States!

 

CRAB ETOUFFEE

A Cajun favorite with a twist served over rice!

 

OYSTERS BIENVILLE

Plump delicious Oysters filled with

a Mushroom - Gruyere - Spinach stuffing

 

DUCK AND SHRIMP GUMBO

Cooked the Traditional Way -

as they say in Louisiana . . .

"First you make a Roux"

 

BANANAS FOSTER

Truly a New Orleans classic -

Learn how to Flambe in the safety of the

Elderberry House kitchen

 

Call to reserve a date for one of our other exciting classes:

 

A DAY OF CULINARY DECADENCE

Learn how to prepare luxury products

and some of the most intensely flavored dishes

in Chef Karsten's repertoire...

 

MAINE LOBSTER RAVIOLI

with Lobster Reduction, Saffron Emulsion

and Toasted Pumpkin Seed Oil


FOIE GRAS SPAETZLE
seared French Foie Gras, Foie Gras Spaetlze,

Port Wine Reduction

 

CINNAMON BRAISED BEEF SHORT RIBS

glazed Potato Gnocchi,

Caramelized Root Vegetables

 

CLASSIC VIENNESE SACHER TORTE

 

Or

 

FOR THE LOVE OF PASTA

Chef Karsten Hart explores the captivating techniques of hand made pasta

and all the delectable sauces that go with them!

 

THE BASICS:

Semolina Pasta Dough

 

FARFALLE:

Herb Leafed Farfalle

with Parmesan

and Almond-Parsley Pesto

 

ANGEL HAIR:

Spinach Angel Hair

with White Truffle Oil-Saint Agur Alfredo

 

FETTUCINE:

Wild Mushroom Fettucine

with Portobello Reduction

 

SAVORY RAVIOLI:

Escarole, Feta and Walnut Ravioli Bolognese

 

GNOCCHI:

Broccoli and Pancetta Stuffed Gnocchi

Cream of Cauliflower Sauce

 

CANNELONI:

Seafood Canneloni

with Cioppino

 

DESSERT RAVIOLI:

Chocolate Ravioli

filled with Espresso Mascarpone,

Chocolate-Orange-Amaretto Sauce


Please telephone Deja to book your class -

(559) 683-6800

Classes are completely hands on
and taught in The Elderberry House Kitchen.  A cookbook is provided for each session.


 

 



CHEF HART




To contact us please call
Hotel Chateau du Sureau  (559) 683-6860
EEH Restaurant                   (559) 683-6800
 
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Copyright © 2007 Chateau du Sureau, Erna's Elderberry House.
All rights reserved.
P.O. Box 577, Oakhurst, CA 93644