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Monday December 21, 2015 at 6:30PM and Wednesday December 23, 2015 at 6:30PM
PLEASE NOTE: The December 21st Class and the December 23rd Class are 

Christmas is just around the corner and that means that it is time for the 2015 version of our annual “Escape the Holiday” Christmas Dinner class. The class will be held on Monday December 21 at 6:30PM. This is always a great class and I like to do dishes that we don’t do at other times of the year.

We are going to start with a traditional French dish called Gougeres. These are ham and cheese puffs made similar to Cream Puffs. The dough is very versatile and can be used in many ways.

Since the temperature is starting to fall, it seemed like a great time to add French Onion Soup to the menu. We’ll have a nice bowl to warm us up while we are waiting on the entree.

And speaking of the entree, we are going to oven roast a whole beef tenderloin. The tenderloin is where Filet Mignon steaks are cut and is part of a Standing Rib Roast (or Prime Rib). We will make an herb rub, roast it and also make a red wine reduction sauce to serve with it. This is a wonderful cut of meat that deserves its place on the Christmas table.

We’ll make a green bean dish to go with the beef and red wine sauce. The earthy taste of Truffled Green Beans pairs well with the entree.

For dessert I had a difficult decision. I decided on a dish that I was always requested to bring to any pot luck Christmas Party or dinner I attended. I originally created this recipe because it is one of Lori’s favorite desserts. I have only taught (and shared) this recipe once before. So, if you want to not only enjoy C.C.’s Bread Pudding with Whiskey Sauce, but get the recipe, you don’t want to miss this class!

So, plan on joining me to enjoy an evening of great food and hopefully one or more of these recipes might find their way onto your Christmas Dinner Menu later in the week.

French Onion Soup
Herb Rubbed Roasted Beef Tenderloin with a Red Wine Reduction Sauce
Truffled Green Beans
C.C.’s Bread Pudding with Whiskey Sauce

Tuition for this special class is $60 per person. You can reserve by emailing C.C. or use the registration form. But get your reservation in early – this class is sure to sell out!

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