St. Louis Park Woodfire Grill’s Executive Chef Eric Rudelius-Palmer and Sommelier Danielle Mathey delight your senses with an afternoon of seasonal food and wine. French-born Chef Eric has spent 30 years traveling and training in the US, France, Italy, Spain and Morocco. Based on his exotic adventures and those of his staff, Chef Eric and his culinary team designed an internationally inspired cuisine grounded in wood fire cooking. As Chef Eric prepares a spring menu of Crab and Corn Soufflé with Fresh Tarragon Cream Sauce and Wild Mushroom and Asparagus Risotto with Parmesan and Coarse Basil Pesto, Danielle pours a complimentary wine pairing.
April 28, 2012
Noon – 1pm
Byerly’s St. Louis Park
The class is $15 but each participant will receive a $10 gift card to Lunds & Byerly’s after the class.
https://www.phenomnaltwincities.com/wp-content/uploads/2015/09/logo22-400x1271.png00Stephanie Kwonghttps://www.phenomnaltwincities.com/wp-content/uploads/2015/09/logo22-400x1271.pngStephanie Kwong2012-03-10 09:09:052012-03-14 16:40:42$5 Food and Wine with St. Louis Park Woodfire Grill
St. Louis Park Woodfire Grill’s Executive Chef Eric Rudelius-Palmer and Sommelier Danielle Mathey delight your senses with an afternoon of seasonal food and wine. French-born Chef Eric has spent 30 years traveling and training in the US, France, Italy, Spain and Morocco. Based on his exotic adventures and those of his staff, Chef Eric and his culinary team designed an internationally inspired cuisine grounded in wood fire cooking. As Chef Eric prepares a spring menu of Crab and Corn Soufflé with Fresh Tarragon Cream Sauce and Wild Mushroom and Asparagus Risotto with Parmesan and Coarse Basil Pesto, Danielle pours a complimentary wine pairing.
