Welcome Reception

6–9 p.m.

Enjoy an elegant evening with fellow registrants on the Athenaeum Hotel porch for a reception with canapes, passed complimentary specialty cocktail, and a cash bar.

Breakfast

9–10 a.m.

• Introduction to Chautauqua Kitchen and Culinary Team
• Menu
  • Scrambled Eggs / Goat Cheese, Heirloom Tomato, and Fresh Herb Strata
  • Housemade Sausage / Local Bacon
  • Tri-Color Home Fries
  • Apple Cinnamon Pancakes with Local Maple Syrup
  • Dried Fruit and Nut Baked Oatmeal
  • Fresh Fruit Display
  • Toasting Station
  • Breakfast Pastries

Lunch

11:30 a.m.-1:15 p.m.

Workshop #1:  “Mastering Appetizers”

1:30–3:30 p.m.

Hands-on Preparation of Your Own Epic Charcuterie Board and Hand-picked Wine Pairings by Chef

• Each guest is provided with a small display board or box and items to build their own Epic Charcuterie board.
  • Introduction to Charcuterie
  • Three Main Factors when building a board (Variety, Contrast, Texture)
  • Meat and Cheese Selection
  • Demonstrate different presentations
    • Talk about cut for cheeses, meat rolled cheese, marinated cheese, salami flowers, skewers, Etc.
  • How to Choose Accents
    • Liquid Products like Jams and Spreads; Honey Bread items like Crostini, Crackers, Lavash, Breadsticks.
    • Additional Accents and Garnish: Pickled Items, Dried Fruit, Fresh Fruit, Olives, Nuts.
  • Other Charcuterie Accoutrements 
    • Seasonal Boards, Colors, Proper Sizing for Groups, Different Presentations
    • Boards, Grazing Tables, Cups, Boxes.
• Wine Pairing Session

Break

3:30–4 p.m.

Workshop #2: “Crafting Signature Cocktails”

4-6 p.m.

• Mixology techniques
• Cocktail Tastings

Evening: Fine Dining Experience with Chef’s Tasting Menu

6:30–8:30 p.m.

• Wine and Craft Beverage pairings
• Menu
  • Amuse Bouche
    • Ratatouille Tartlet with Fresh Ricotta & Herb Infused Oil
  • Soup
    • Roasted Cauliflower, Toasted Pine Nuts, Chopped Dates, Everything Bagel Seasoning
  • Salad
    • Baby Kale, Apple, Acorn Squash, Pomegranate Seeds, Feta, Pepitas, Apple Dijon Vinaigrette
  • Entrée
    • Asian Ginger Cod with Miso Butternut Squash Puree
  • Entrée
    • Venison Filet with Date Puree, Sugar Beans, and Almond Snow
  • Dessert
    • Whitter Farms Apple Crisp, Spiced Rum Whip, Local Maple Caramel

Breakfast

7–9 a.m.

Menu 

• Scrambled Eggs / Butternut Squash, Kale, and Goat Cheese Frittata 
• Housemade Sausage / Bacon 
• Pot De Crème French Toast with Brown Butter Peaches 
• Hashbrown Casserole 
• Cinnamon Pear and Cranberry Baked Oatmeal 
• Fresh Fruit Display 
• Toasting Station 
• Breakfast Pastries 

Workshop #3: “Entrée Excellence”

10 am.–12 p.m.

• Learn to prepare exquisite main courses  
• Wine selection and pairing 
• Menu  
  • Introduction to Entrees:  
    • Several types of cooking methods  (Braising, Sautee, Grill, Bake, Roasting, Deep Fry)  
  • Different Types of Entrees  
    • Pasta, Poultry, Seafood, Chicken, Pork Beef, Lamb, Wild Game, Vegetarian
  • Flavor Combinations  
    • What sides compliment the protein, Different Sauce & Flavor Profiles  
  • Interactive: Pan Seared Petite Filets with Chimichurri 
    • Chef will demonstrate pan sear on one steak. Guest will get mise for chimichurri sauce. Chef will talk about chimichurri, then let guests make their sauce.  
  • Chef will demonstrate plate presentation with herb roasted fingerling potatoes, sauteed broccolini, seared steak, and chimichurri.  
    • Each guest will get a plate setup minus the sauce. They will use their own sauce.  

Farewell Lunch

1–3 p.m.

• Q-and-A Session with Culinary  
• Closing remarks and Gift distribution 
  • Participants receive Chautauqua Kitchen branded menu cards