It is said that it was created in honor of the first Duke of Wellington, Arthur Wellesley, to celebrate his victory at the Battle of Waterloo in 1815. However, for you history buffs, the name is unclear and no definite connection between the dish and the duke has been found. There are simply no 19th-century recipes for the dish. There is a mention of “fillet of beef, à la Wellington” in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line.But just because the origin of this wonderful dish is unclear, there’s no disagreement that it is the perfect holiday delight. Beef Wellington is one of Chef Jackie’s favorite dishes and she is hoping to share it with all of you. The dinner will include an elegant starter, followed by a wintergreen salad. The entree will be accompanied by roasted baby potatoes and asparagus. As always, the evening will close with a holiday dessert. The class begins at 6:00 PM, December 12 and the price for this class is $95. We suggest accompanying this dinner with a hearty Pinot Noir or one of the better French Red Burgundy’s from your wine cellar.
Please contact me if you have general questions and/or wish to be removed from this mailing list. Bon Appetit!
Chef Jackie Dodart
2 seats available