HY’S PRIME RIB – Monday, March 29th – 6:00-9:00pm

This menu is always a runaway success and now is your chance to attend and sample a prime rib dinner, Hy’s Steakhouse style! Learn about beef cuts, using meat thermometers, roasting techniques, tasty sides, tips on planning and preparing and…the coveted cheese toast recipe!!!

• · Hy’s secret 6-cheese toast
• · Warm spinach salad with bacon, mushrooms and brandy dressing
• · Roast prime rib, slow roasted method
• · Mini Yorkshire puddings
• · Decadent bourbon chocolate cakeChef: ARMAND SAVET
  HY’S STEAKHOUSE
  6:00 – 9:00pm
  $99* each or 2 for $169*

  LIGHTER FRENCH FARE – PARTICIPATION– Wednesday, March 31st – 6:00 – 9:00pm

  Chef Robert will transform classic French dishes traditionally laden with lots of heavy cream and butter into lighter, equally as tasty French fare! Learn tips on how to minimize calories and maximize taste.Alongside Chef Robert you will make:

• · Braised chicken breast with red wine & shallot reduction
• · Navarin Printaniere – slow baked spring lamb stew
• · Wild Salmon en Papillote with lemon herb sauce
• · Fennel, tomato, and parmesan gratin
• · Peach Melba with frozen yogurt and raspberry coulisChef: ROBERT VAILLANCOURT & YOU
  PERSONAL CHEF SERVICES

  6:00-9:00pm
  $79*each

  EASTER TREATS! – Saturday, April 3rd – 10:00am-1:00pm

  Join Pastry Chef Jen Ranjit for an Easter themed baking class. Jen will show you how to make fabulous Easter treats for your family. This morning you will learn to make:

• · Carrot cake with cream cheese frosting
• · Mini cheesecake baskets
• · Marshmallow bunnies and chicks
• · Sugar cookies with royal icingChef: JEN RANJIT
  10:00am – 1:00pm
  $49 each or 3 for 2

  TAPAS! – PARTICIPATION- Monday, April 5th – 1:00 – 4:00pm *SPECIAL DAYTIME CLASS*

  Join Executive Chef Romy Prasad as he teaches you how to prepare an array of delicious tapas. These items are perfect for entertaining and will sure to be a hit at your next cocktail party or get- together. In this hands-on class you will learn to prepare:

• · Mushroom bruschetta
• · Zucchini bocconcini stack – grilled and marinated with reduced balsamic vinegar
• · Mini beef burgers – served on brioche with spicy aioli
• · Arancini balls (risotto balls) – stuffed with pecorino cheese, drizzled with truffle oil
• · Crab cakes with garlic mayonnaise, chives, red peppers

·  Individual smoked salmon pizzas – crème fraiche, capers, caramelized onion, fresh dill

EXECUTIVE CHEF: ROMY PRASAD & YOU!
1:00 – 4:00 pm
$79* each