That steak should be eaten with red wine seems to have become the recognized norm, but the pairing of wine and steak can be more complicated than we think. In the view of chefs and sommeliers, subtle changes in each kind of aroma and taste can bring different dining experience.
Amongst all the great western dishes, which ones are the most delicious and easiest to cook? This month, CookInShanghai group will bring you the hottest classical western food season 2: Beef wellington with red wine & Waldorf salad. We have three different kinds of wine for you learn how to taste, and you have chance to find best wine for yourself, beef wellington raw materials I chose from Australia, it is the finest filet mignon. No need to spend money in the expensive restaurant anymore!!
Our menu is chosen carefully, our material and ingredients are selected strictly to make sure they are fresh and safe, our chefs are experienced with the details of food. We prepared everything and it’s all only waiting for you!
Title: Classic Western Cooking Class: Beef Wellington, Wine & Waldorf Salad
Time: 2pm-5:30pm, Sunday May 17
Directions: 3033 Kaixuan Road (near Wending Road), Xuhui district
European and American kitchen (Living Kitchen)
Subway: Line 9, 3 or 4: Yishan Rd Station; Line 1 or 4, Shanghai Indoor Stadium Station
Teaching language: English / Chinese
Fee: RMB ¥450 per person or RMB ¥850 for two people
All included:
- 2 recipes and red wine
- 8 to 10 people max per class
- Materials and ingredients
- Language assistant
- Recipe booklet
Book the class now! More info please send email to contact@cookinshanghai.com
牛排应当配红酒似乎已经成为了公认的常识，餐酒搭配是不是再也不能给我们带来惊喜了呢?
其实，葡萄酒与牛排的搭配，远可以比想象中来得复杂得多。在主厨和侍酒师看来，每一种香味与口感组合的微妙变化都可以带来截然不同的用餐体验，在美食与美酒之间，是没有最搭、只有更搭的探索乐趣。
本月，CookInShangHai将带来其中最炙手可热的家常经典西餐第二季：惠灵顿牛排配红酒和华尔道夫沙拉，还有三种红酒教您品尝，你可以从中挑选最适合你的那款红酒。惠灵顿牛排原材料选自澳洲，是选用上等的菲力牛排。它们将使您一跃成为朋友家人心中的巧手妙厨，从此品正宗西餐不用一定要去昂贵餐厅。
我们的菜谱经过反复琢磨，我们的食材经过精挑细选，我们的厨师经验丰富，富有食物的魅力，我们备好了一切，只等你来。
时间：14:00-17:30，5月17日 (星期日)
地点：凯旋路3033近文定路
学费：450元/人；850元/2个人
课程包括:
- 2个菜谱和红酒
- 8到10个人每课
- 材料和调料
- 翻译
- 菜谱本
发个邮件注册：contact@cookinshanghai.com
