Be whisked away to the English countryside with a Cotswolds-inspired meal perfect for Sunday supper. Learn the techniques for making a proper Port wine vinaigrette for a Fig and Stilton Salad. The Shephard’s Pie is fancied up with mashed potato swirls piped on top of an aromatic lamb and vegetable mixture. For dessert, flambé cherries in cherry liqueur and serve the boozy Jubilee sauce over pound cake. Enjoy your meal with a traditional Pimm’s Cup. Cheers! Chef Instructor: Shawnie Kelley
International
Cultural
Culinary
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