Briar Patch Bed & Breakfast Inn invites you and your favorite foodie/travel companion to book a weekend visit and learn how to bring together a delicious 3-4 course meal with all the flare of a professional chef!
Here are the details to further whet your appetite for a gourmet getaway weekend:
Enjoy their delicious breakfasts Saturday and Sunday mornings
Friday night includes a wine tasting with an expert from Three Fox Vineyards and appetizers prepared by the Briar Patch Chef
Consider a wineries and/or breweries tour on Saturday afternoon
Cooking class on Saturday night, where you will be invited to do a little of that slicing and dicing, learn tips from the chef on advanced preparation, holding, and presentation techniques, and of course eat a delicious 3 or 4 course meal enjoyed with wines from Three Fox Vineyards.
At their Feb. 23-24 Cooking Class conducted by Chef Bernard Henry, attendees will enjoy bringing this 4-course meal to life along with wine from Three Fox Vineyards, savor the results and take home the recipes to share with family and friends.
Green Chile Gougéres (Mini Cheese Puffs): The distant cousin of the French Gougéres baked with cheddar cheese and jalapenos!
Kanpur Vegetable Samosa: Mixed Vegetables, turmeric, and cilantro converge delightfully with Indian spices. They serve it with a Kiwi-Cilantro Chutney.
Deviled Quail Eggs with Black (American) Caviar: This is an elegant take on an American classic.
Mini Asian Crab Cakes: Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber and pickled ginger add creaminess, crispness and tang, as well as color.
A representative from Three Fox Vineyards will be conducting a wine tasting along with these hors d’oeuvres on Friday night. Three Fox wines will be served with dinner on Saturday night.
Appetizer: Seven-Layer Salmon Bites – They use dark pumpernickel bread as a base and we top it with layers of Scottish smoked salmon and whipped-herbed cream cheese.
Appetizer: Moroccan Beef Kabobs – A homemade marinade adds tang and tenderness to these beefy and tender – they use beef tenderloin – kabobs.
First Course: Risotto with Leeks, Shitake Mushrooms and Truffles – A great vegetarian dish with a perfect combo of flavors! One you hope that there will be leftovers.
Main Course: Classic Seafood Paella – An icon of Spain’s cultural identity, paella done right is a truly spectacular dish: a thin blanket of saffron-scented rice with a crackly, crunchy bottom crust (or socarrat), studded with fresh seafood.
Dessert: Chocolate Pots de Crème – Pot de crème (“pot of cream”) is a traditional French custard typically served in a pot-shaped cup. This milk chocolate version is super silky and dense!
Visit the Briar Patch website http://www.briarpatchbandb.com/ for details on room rates and availability for this weekend.
Hors d’oeuvres & wine tasting on Friday night and the 4-course meal with wine on Saturday night: $125 plus tax per person.
They have some spaces available if you want to just attend the cooking class without the overnight stays.