Saturday, November 20 & December 18, 2004

MacCallum Executive Chef Alan Kantor & San Francisco Bay Area Culinary Instructor Sally Bernstein will teach two very special cooking classes in Mendocino at the elegant MacCallum House Suites, formerly Reed Manor. 

Join two of the best instructors in Northern California, demystify culinary techniques and learn how to dazzle your friends and family just in time for the holidays. The November menu features local North Coast wild mushrooms during the foraging season and the December class menu is perfect for Christmas or a New Year’s Eve dinner. 

RESERVE NOW!  Each class will be restricted to only 20 participants in order to provide an intimate cooking experience.  

Classes begin at 3:00 p.m. and include a 4-course seated dinner after the class. Local wines will be paired with each course.

The cost is $100 per person per class for advance bookings, available only with a reserved 2-night stay in any MacCallum House room. The room rate includes an outstanding two-course breakfast and afternoon wine and appetizer hour.

November 20 Menu 

Hog Island Oysters with Shiitake Mushroom Glaze

Roasted Gnocchi and Chanterelle Salad with House Made Mozzarella, Butternut Squash, Arugula and Applewood Smoked Bacon

Niman Ranch Rib Lamb Chops, Rubbed with Porcini Powder and Roasted, with Porcini Bread Pudding, Fried Sage and Mendocino Zinfandel Sauce

Candy Cap Soufflé with Caramelized Ginger Apples

 

December 18^th Menu

Dungeness Crab and Satsuma Tangerine Martini, Sprayed with Tanqueray No. Ten gin, with Red Belgian Endive, Shaved Fennel, Stella Cadente Extra Virgin Olive Oil and Tangerine Gremolata

Pan Seared Liberty Farm Duck Breast with Shredded Cabbage, Humboldt Fog Chevre and Mendocino Huckleberry Verjus

Niman Ranch Tenderloin Beef Wellington with Shiitake Duxelles and Shallots Braised in Syrah

Mocha Flan with Pine Nut Brittle (Featured in Chocolatier Magazine)

 

About the chefs: 

Executive Chef of the MacCallum House Restaurant, Alan Kantor is a graduate of the Culinary Institute of America. He expresses his culinary talents using the North Coast’s rich palette: the fine wines of Mendocino County, as well as those of Napa and Sonoma; huckleberries, wild chanterelle and porcini mushrooms from the forest; greens from local farms; fresh fish and shellfish from the ocean.  Some of the country’s finest meats and grains come from the valley regions, and world-class products from San Francisco arrive in the kitchen daily.

Chef Kantor has received numerous awards and accolades as a chef and teacher.  He has been recognized in national culinary and travel publications for his innovative ways of providing guests with an experience that not only pleases their palates but also broadens their experience.

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Sally Bernstein has studied at La Varenne, Le Pot au Feu and Cordon Bleu cooking schools in Paris, with Simone Beck in Provence, as well as with Guiliano Bugialli in Florence, Italy. She taught cooking classes in Houston for eight years and joined the Houston Post newspaper as a restaurant and food critic and lifestyle writer for another eight years. She edited the 1983 Zagat Houston Restaurant Survey and contributed to the 1985 Zagat US Hotel, Resort and Spa Survey. She has taught cooking classes at Ramekins Sonoma Valley Culinary School in Sonoma, Williams-Sonoma in San Francisco and Draeger's in San Mateo, all in the San Francisco Bay Area.

 Sally Bernstein is Editor in Chief of Sally's Place, a food, beverage and travel website at www.sallys-place.com.  She has taught cooking on television and has been interviewed about Sally's Place by television, radio, newspaper, magazine and Internet personalities around the world.

TO RESERVE:

Telephone: 707.937.0289

Fax:  707.937.2243

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