ERNA'S ELDERBERRY HOUSE

Truly a New Orleans classic -

Learn how to Flambe in the safety of the

Elderberry House kitchen

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SMOKED SALMON-CUCUMBER

CREPAZE TORT

PROFITEROLES

filled with Mushrooms and Duck Confit,

Grain Mustard-Caraway Sauce

SMOKED TROUT BRANDADE

Poached Quail Egg and Pancetta

GAZPACHO SHOOTER

Marinated Cucumbers

BRAISED BEEF SHORT RIB VOL AU VENT

Truffle Emulsion

VEGETARIAN STRUDEL

Red Pepper Rouille

PETITE GANACHE

with Lingonberries

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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.