Salmon Wellington Class in Fort Worth (Includes 3-Course Meal)
Le descrizioni sono mostrate in inglese.
- 3 ore
- Cancellazione gratuita fino a 24 h prima
- Guida in inglese
- Conferma immediata
In evidenza
Master an impressive salmon Wellington in this hands-on Fort Worth cooking class, hosted through Cozymeal, which connects you with top-rated local chefs. You’ll prepare a complete three-course meal while learning techniques for pastry, seafood and dessert. Your hands-on cooking experience features: • Olive Tapenade with toasted baguette • Grilled Salmon Wellington with puff pastry, Boursin cheese, roasted mushrooms and herbs • Chocolate Chip Cookies with rum and walnuts From wrapping salmon in flaky pastry to creating a savory tapenade, you’ll gain practical skills for recreating this gourmet menu at home. Guests may bring wine or beer to enjoy during class.
Incluso
Cosa è incluso
- All fresh ingredients and kitchen equipment provided.
- Sit down and enjoy the 3-course meal you create.
- Take-home recipes for every dish.
Cosa non è incluso
- Transportation
Cancellazione
Cancellazione gratuita fino a 24 ore prima dell’inizio, con rimborso totale.
Da sapere prima di partire
- Punto d’incontro
- Please arrive at the venue at least 10 minutes before your scheduled session.
- Prelievo
- Tutti si ritrovano al punto di partenza; non c’è prelievo.
- Tipo di biglietto
- Mobile or paper ticket accepted
- Dimensione del gruppo
- Fino a 8 viaggiatori
- Gestito da
- Cozymeal Cooking Classes
- Service animals allowed
- This cooking class is designed to accommodate a variety of dietary needs! Please let us know in advance, and we'll do our best to tailor the experience to suit your preferences and restrictions.
How it compares in USA, outside the cities
- Its from-price is 80% above the median of the 2274 experiences we list in USA, outside the cities.
- It is longer than most of them.
- The operator lists free cancellation on it.
Offerte speciali a USA, outside the cities
I prezzi barrati arrivano dall’operatore, mai da noi.
