Creme Dubarry is a rich blend of cauliflower, leeks, and onions in chicken stock combined with heavy cream and herbs, and the pleasurable opening to your evening. Next you’ll enjoy Seafood in a Pastry Shell: the filling is made of scallops, fish, mussels, mushrooms, tomatoes, cream and butter. A Steak au Poivre (pepper steak) is then served with Crepes Mere Blanc (potato pancakes), salad and cheeses. The finale? Buche de Noel, or Christmas Yule Log.
- Date: Mon., Dec. 3
- Time: 6:30-9:00 PM (2.5 hrs.)
- Location: 18 Summer St., Keene
- Instructor: Linda Stavely