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| May 19th Cooking Class Demonstration | 2008-05-15 1:15:22 PM |
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| We are having our first Cooking Class this month on May 19th
Cooking Demonstration with Chef Ross, $65.00/per person
Monday May 19th We will be seating at 6pm and class will start at 6:30pm
We will begin the night with Olive Oil Education. Tasting and
learning about different types and uses.
I will also be demonstrating three courses and during this time I will
answer any questions you may have. After each demonstration the
course will be served to you with a wine pairing. Recipes for the
featured dishes will be provided for you as well.
First Course:
Butternut Squash Bisque
Second Course:
Traditional Pasta Carbonara with Pancetta Bacon
Third Course:
Apple Cider Ice Cream served with an Oatmeal and Golden Raisin Cookie.
Topped with a warm Captain Morgan Butterscotch sauce.
Most importantly, have fun, relax, ask questions and enjoy the food.
**We will be limiting the size of this class so make your reservations
now. If you would like to make reservations give me a call at the restaurant 651.465.1000 or email me at ross@tangledupinbluerestaurant.com .
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| May Wine Dinner | 2008-04-24 5:16:30 AM |
| Call now to make reservations for our May Wine Dinner. May 20th starting at 6:30pm with Chef Ross Reed and Chris from Traderiver Winery. Enjoy 4 courses of food each paired accordingly with a different wine.
Call 651.465.1000 to make reservations!!
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| April 15th Wine Dinner | 2008-04-09 10:04:37 PM |
| It is time for another fun Wine Dinner this month. It will be taking place next Tuesday
the 15th. It will begin at 6:30pm. It will be four courses as usual. Each course comes
with a perfectly paired glass of wine. The price is $45.00 per person which is a great
price for a wonderful evening of food and fun. Chris from the Trade River Winery out of
Grantsburg, WI will again be pairing the wines. Here is the menu.
1st Course- Grape Leaves stuffed with Cous Cous and Feta cheese Drizzled with Warm Honey
2nd Course- Roast Pork Loin stuffed with Chorizo Sausage, Hominy, Roasted Red Peppers
and Spinach
3rd Course- Veal Meat-Loaf served over roasted Cauliflower puree and topped with a
Saffron Infused Hollandaise Sauce.
4th Course- Vanilla Bean and Mint Creme Brulee topped with Fresh Berries
I am very excited, once again, for this dinner. I can\'t wait for the veal Meat loaf. I
make a mean meat loaf and am really looking forward to trying it with veal.
Be sure to call if you would like to join us for this evening. 651.465.1000
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Tangled up in Blue Eclectic Food and Wine 425 Bench St Taylors Falls , MN |
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