Last Thursday we went to the Messina Hof's monthly cooking class and this month it was Classic French. Before dinner the proprietor, Paul Bonarrigo, explained the class. This time he was in person, not the cardboard cutout. As we came in we had a nice glass of rose wine and cheese and crackers before sitting down.

The view from our table out toward the vineyard and a threatening sky.

Menu

Coquille St. Jaques w/Muscat Canelli wine

Watercress Soup w/Un-Oaked Chardonnay

Beef Bourguigon w/Barrel Reserve Pinot Noir

&

Creme Brulee w/Ivory Port of Call

For each course the chef would explain the ingredients and then cook an individual portion in front of us. When he finished, the kitchen would then bring out the food for the 25 or so of us. Here he is explaining the seafood appetizer.

And then slicing up the scallops and crab meat .... ummmm.

And last, but certainly not least, the blowtorch act with the creme brulee.

All absolutely first rate and well presented!