Are you searching for a new and delicious recipe to serve during the holiday season?
Escoffier Chef Instructor Matthew Fairfield is demoing his delectable Herb Roasted Rack of Lamb with Roasted Potatoes, Brussels Sprouts, and Pomegranate recipe so that you can be prepared to cook an unforgettable holiday meal this year.
Culinary Demonstration and Admissions Overview:
- Searing process of the lamb
- Preparing roasted potatoes and Brussels sprouts
- Sauce-making
- Final plating of the dish
- Q & A with Escoffier Chef Matthew Fairfield
- Professional Culinary program overview including curriculum, tuition, and financing options for those who apply and qualify
- Q & A with Escoffier Admissions Advisor
After registering, you will receive a confirmation email containing information about joining the webinar.
