(303) 220-9769

Other members of our Culinary Family:
October 08, 2015

Ratings from customers who’ve taken this class.
(5 stars is highest rating)

Read all reviews for this class

  • Highlight of my class:
    Patricia's friendly, cheerful, positive and patient spirit ... and her knowledge of cooking, of course. , ) And the taste of the food when it turns out well. , ) Learning how to cook meals that will impress and bring pleasure to my loved ones, is grrrrrrreat!
    Anything you'd like to share?
    It is REALLY helpful for the teacher to have an assistant. At critical moments during the cooking process, if the teacher is busy with another student at the same time that critically timed questions come up for the rest of us, the recipe can go awry. However, last night when this happened, Patricia saved the day, and our sauce, by problem solving. If she did not have Jim? to help her, though, the flow and timing of the lesson and the cooking of the meal, would have suffered.
    Could we make it better?
    If the chef had a portable microphone, it could be helpful to better hear her when the kitchen gets loud and chaotic. Being able to hear her while keeping our eyes on what is happening on the stove, can contribute to a successful outcome. A soft voice in a loud kitchen can require us to look directly at the chef to better understand what she is saying. Or ... maybe I need hearing aids. LOL! , ) Overall, it was another great class. I will highly recommend it to others, and look forward to attending more classes with friends, in the future. THANK YOU!

    rating 4 stars

  • Highlight of my class:
    Tom and Gian Luigi were awesome! I really appreciate the fact that they went out of their way to provide me with a vegetable broth instead of beef as I am vegetarian.
    Anything you'd like to share?
    Great class! Can't wait to see the new building!

    rating 5 stars


Regions of France: Bordeaux
Friday, March 15, 2013 | 11:00am - 2:00pm

Price: $95.00 per person, plus tax

Bordeaux is the epicenter of fine wine production. The British, whose extreme fondness for "claret" created a global demand for the Cabernets produced here, were instrumental in creating this legacy.  Surprisingly, the cuisine from this area is not as famous.  However, the surrounding areas to the north and south of Bordeaux are home to some of the best cattle, ducks, geese, walnuts, truffles and oysters in the world. Consequently, it is ever so easy to create a luxurious menu from the vast resources of its neighbors!

Our chef has selected some classic French dishes that showcase Bordeaux at its best. 

You will learn how to prepare:

Sautéed Mushrooms with Cognac Cream Sauce in Puff Pastry Vol au Vent
Beef Entrecôte (Rib Eye) with Bordelaise Sauce and Sarladaise Potatoes

Tarte au Chocolat - Chocolate Tart with a Sugar Crust 

Included in the price of the class is a superb selection of Bordeaux wines paired to go with each course.

Bon Appétit!

To redeem a GIFT CARD you must call the store (303-220-9769) to register.

Cancellation Policy: Please Read

NOTE: No refunds, transfers, gift cards or credits will be issued for cancellations within seven calendar days of the class date. We cannot provide refunds, transfers, or makeup sessions for classes missed because of illness, job loss, personal emergencies or events beyond our control.

When you register for a class, you reserve a slot that determines how much food we buy, how many work stations we set up and the total number of students, which determines whether the class will be held.

If Kitchen Table cancels a class due to low enrollment, your payment will be refunded in full.

To cancel, you must notify us by phone at least seven (7) calendar days before the class is held. You can send another person in your place or transfer to another class (based upon availability). Or we will issue a KTCS gift card redeemable for another class. This option is available only if you cancel more than seven days before the scheduled class date.

This event has already concluded.

Please click here if you are interested in taking this class at a later date. We pay attention to every request as we develop the schedule!