FOIE GRAS FEAST Cooking Class with Chef Robbie Nowlin
Join us for our "FOIE GRAS FEAST" on Saturday, Nov 15 from 10am-2pm! For our cooking class, renowned Chef Robbie Nowlin, Executive Chef of Citrus Restaurant/Valencia Hotel will demonstrate how to prepare foie gras and create a very special dish with it! You will be able to sample his creation and ask questions. Class registration will also include your very own take home kit for 2 to recreate a true foie gras feast. The kit includes the following:
Two pieces of 2 oz. Hudson Valley foie gras, local, organic micro greens from My Father's Farm in Seguin, Texas, imported Italian Amarena cherries by Fabri and a fresh, artisan brioche loaf by The Bread Box!
We also offer other exclusive discounts for attendees on additional foie gras must-haves like French made frying pans and Alexander Vineyard Sauternes dessert wine which will beautifully complement any foie gras dish.
2 sessions are held at 10.30am & 12.30pm. Limited seating available.
More about Chef Robbie Nowlin:
- Currently Executive chef at the Citrus at Valencia Hotel
- Former chef de partie at The French Laundry in Yountville, California
- Also cooked at Bistro Vatel, The Lodge at Castle Hills and La Mansion del Rio Hotel
