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Roasted pork, beef, and lamb will be the focus of chef John Madriaga's late-winter cooking class. Join John in the kitchen at Spruce as he guides you through the art of roasting. In addition to working with meats, you will learn how to prepare traditional Sunday Supper accompaniments, including bone marrow popovers, country gravy, and au jus. By the end of the day, you will be ready to cook your very own Sunday Supper for your family at home. No roast is complete without wine. Your afternoon also includes one-on-one time with Spruce's lead sommelier, Lauren Kemp. Lauren will talk to you about the wines she has selected to pair with your meal, which include some of the finest from renowned producers Robert Chevillon (Burgundy), Domaine Clape (Northern Rhone), and Casanova di Neri (Tuscany).
Your experience will include instruction, lunch, wine pairings, and recipes.
To ensure an intimate setting, class-size is very limited.
The Menu
Prime Rib Roast
Slow-Roasted Pork
Roasted Leg of Lamb
Bone Marrow Popovers
Au Jus
Country Gravy
Roasted-Apple Jam
Potato Rosti
Sage and Onion Stuffing
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AdresseSpruce
3640 Sacramento Street
San Francisco, CA 94118
United States
Catégories
| Enfants bienvenus : Non |
| Chiens bienvenus : Non |
| Non-fumeur : Oui |
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Contact
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