This dish has been around for years, since the 1940’s in fact. Originated in London as a table side flambee’d steak at Tonys Restaurant , it was named in honor of Lady Diana Cooper. Lady Cooper was a well-known social figure in London and Paris, she moved in a celebrated group of intellectuals known as the Coterie. Though Lady Cooper is no longer with us, the dish that celebrates her is still trending today and is considered Retro.
Chef Dave brings this dish to you in traditional fashion…..
A Sirloin steak seared in a cast Iron pan served with a cognac Cream Sauce
Boulangere Potatoes which is a French recipe of cooking sliced potatoes in cream, Gruyere Cheese and herbs.
Roasted Acorn Squash
Dessert will be Spiced Pears with Pomegranates.
All guests receive a class of wine and a small charcuterie board with dinner
You will receive a 10% discount on all in store merchandise during class, there will be time to shop or come a little early to browse.