Ah, beef wellington, a classic that has graced many a kitchen table since the ’60s as a sign of luxury and wealth. Brought into vogue by Julia Child herself, this dish leans into dramatic presentation without shame. Its name is a tribute to the Duke of Wellington as thanks for defeating Napoleon — stealing the boeuf en croute right from under him. In this class Sarah Monson teaches you how to make your own perfect beef Wellington at home, with lessons on perfectly cooked beef tenderloin, from-scratch chicken liver mousse and mushroom duxelles all wrapped up in a homemade quick puff pastry. You’ll complete your feast with pommes aligot (cheesy potato puree) and seared Brussels sprouts with warm bacon vinaigrette.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.