Chef Zac Kellerman brings his creative culinary skills and casual charm directly to La Cuisine for a special Southern Holiday menu. Zac's commitment to quality and his attention to detail are not just evident in the well-crafted dishes he prepares. They are also present in his gracious hospitality and unerring personal service. We are so excited to welcome Chef Zac to La Cuisine!
Upon arrival, guests will receive a small plate presentation of brown sugar candied bacon, raspberry, and jalapeno, followed by Chicken Fried Quail with cranberry-orange relish and ginger whipped yams. The entree will be Cast Iron Seared Pork Tenderloin with dijon-thyme pan sauce, red pepper-corn pudding, and a green bean salad with buttermilk dressing and dessert will include Pecan Brulee Bread Pudding with kentucky bourbon sauce and chantilly cream.
Suggested wine pairing: Will be updated shortly
*To purchase the wine pairing, please stop by The Wine Gallery. Let them know you are purchasing these wines for a LaCuisine class and receive special pricing. The Wine Gallery is open until 6:00PM, so either pick up earlier in the week or stop by on your way to class -- they are literally across the street.
**Please note our class policies at https://lacuisine-bozeman.com/pages/class-policies. Unfortunately, we are unable to accept cancellations. Our chefs have worked very hard to prepare for the evening's event and ingredients are purchased in advance. If you call to let us know about a conflict, La Cuisine may be able to help fill your seats.
Chef Zac Kellerman brings his creative culinary skills and casual charm directly to La Cuisine for a special Southern Holiday menu. Zac's commitment to quality and his attention to detail are not just evident in the well-crafted dishes he prepares. They are also present in his gracious hospitality and unerring personal service. We are so excited to welcome Chef Zac to La Cuisine!
Upon arrival, guests will receive a small plate presentation of brown sugar candied bacon, raspberry, and jalapeno, followed by Chicken Fried Quail with cranberry-orange relish and ginger whipped yams. The entree will be Cast Iron Seared Pork Tenderloin with dijon-thyme pan sauce, red pepper-corn pudding, and a green bean salad with buttermilk dressing and dessert will include Pecan Brulee Bread Pudding with kentucky bourbon sauce and chantilly cream.
Suggested wine pairing: Will be updated shortly
*To purchase the wine pairing, please stop by The Wine Gallery. Let them know you are purchasing these wines for a LaCuisine class and receive special pricing. The Wine Gallery is open until 6:00PM, so either pick up earlier in the week or stop by on your way to class -- they are literally across the street.
**Please note our class policies at https://lacuisine-bozeman.com/pages/class-policies. Unfortunately, we are unable to accept cancellations. Our chefs have worked very hard to prepare for the evening's event and ingredients are purchased in advance. If you call to let us know about a conflict, La Cuisine may be able to help fill your seats.