Sweet & Savory Classroom · ChattanoogaClass breaking down how to make the English classic Beef Wellington.
Price
$105
per person
Next date
Sat 21 Nov
Length
Hands-on
Beef WellingtonThe quintessential English masterpiece.Beef Wellington can seem complicated at first. Many are unsure of even how to start. Not to worry...at The Sweet & Savory Classroom we are known for breaking down the complexities of complicated dishes into simple step-by-step instructions anyone can follw. We will perfect the Beef Wellington one step at a time in our signature "hands on" style so you will experience the depth of English cuisine. We will bookend this class with a modern twist to a tea sandwich and finish with a fresh berry trifle.Menu:Cucumber with Crumbled Bacon and Boursin Cheese Tea SandwichRicotta and Orange Marmalade Tea SandwichBeef Wellington, Pea Puree, Roasted Carrots, Roasted PotatoesEnglish Berry TrifleClass Type:We have many styles of classes. This class is geared for entertainment with cooking skills taught throughout the class.
Beef Wellington is a hands-on class for adults at Sweet & Savory Classroom in Chattanooga. The menu has 4 dishes. It’s for ages 14 and up. There are 2 dates between Sat 21 Nov and Mon 18 Jan. The next one is Saturday 21 November. It costs $105 per person.
It has 39 other classes on its calendar right now.
Where
Chattanooga
45 East Main Street

The school’s description comes from its class page on sweetandsavoryclassroom.com, read on October 31. Read the full listing on their site.
From this class’s page on sweetandsavoryclassroom.com, read on October 31. Each one is quoted from that page.
From sweetandsavoryclassroom.com, the school’s own site. These apply to all of Sweet & Savory Classroom’s classes.

The school
Former Biltmore chefs Jeff and Heather Pennypacker teach couples, kids and global menus
Sweet & Savory Classroom is a Christian-run cooking school in the SOHO Building at 45 E. Main Street in Chattanooga. The door is around the back. Married chefs Jeff and Heather Pennypacker run it. Jeff trained at Johnson and Wales and was a chef at the Biltmore Estate for seven years. Heather was pastry chef at Deerpark Restaurant on the Biltmore grounds for over twelve years and has made well over 1,000 wedding cakes.
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