Big flavor requires a big pairing!  Join Executive Chef Andy Floyd for this exciting new class!  With less fat than beef, bison requires more monitoring to ensure it isn’t overcooked.  Chef Andy will show you the proper technique for cooking bison to give you the great taste that you want. He will also show you how to match bison with the sweet and smoky flavors of  this timeless spirit. Dinner will be served with the Old Fashioned and the Devereaux.

Menu:

• Bison Tostadas Topped with Black Bean Puree, Jicama and Jalapeno Slaw

• Bison Ragu over Tagliatelle

• Bison Steak au Poivre

• Sweet Potato and Potato Gratin

• Asparagus with Citrus Beurre Fondu