Few dishes make a holiday table feel as special as a Wellington: golden, flaky pastry sliced open to reveal a beautifully cooked center and a rich, savory filling. It's a true showstopper, and one that intimidates even confident home cooks. Join Chef Melissa Pelkey-Hass for a masterclass that takes the mystery out of this elegant classic, reimagined with tender salmon for a lighter, festive centerpiece worthy of your most memorable holiday dinner.

This class is about mastering the techniques behind restaurant-quality holiday entertaining. Chef Melissa guides you through making a creamy spinach, shallot, and herb duxelles, wrapping salmon in puff pastry and decorating it with pastry leaves, and baking it to a golden finish without overcooking the fish. You'll also learn to emulsify a silky lemon-dill beurre blanc, brown butter for perfectly dressed haricots verts, whip up luxuriously smooth pommes purée, and balance a bright vinaigrette. Whether you're hosting Christmas dinner or a festive New Year's Eve party, you'll leave ready to serve a dazzling holiday menu with confidence.

What's on the Menu:

• Cranberry-Rosemary French 75 (Chef Prepared, Served at Dinner Service): A festive twist on the classic Champagne cocktail. Gin, sparkling wine, cranberry, lemon, and fragrant rosemary come together in a bright, bubbly toast to the season.
• Winter Pear & Endive Salad: Crisp, colorful, and elegant. Baby greens and Belgian endive are tossed with ripe pear, toasted walnuts, creamy chèvre, and jewel-like pomegranate arils, then finished with a champagne-Dijon vinaigrette.
• Holiday Salmon Wellington with Lemon-Dill Beurre Blanc: The star of the evening. A salmon fillet is layered with a creamy spinach, shallot, and herb duxelles, wrapped in golden puff pastry, and finished with decorative pastry leaves. It's served with a silky lemon-dill beurre blanc that ties it all together.
• Haricots Verts Almondine: A French bistro classic. Slender green beans are tossed in nutty brown butter with toasted almonds, a squeeze of lemon, and a sprinkle of flaky sea salt, a simple side with serious elegance.
• Roasted Garlic & Gruyère Pommes Purée: Pure indulgence. Yukon Gold potatoes are whipped until silky with sweet roasted garlic, nutty Gruyère, and tangy crème fraîche for the most luxurious mashed potatoes you've ever made.
• Cranberry Mascarpone Pot de Crème (Chef Prepared): A rich, creamy finale. Velvety mascarpone custard meets tart cranberry in an elegant holiday dessert.

The evening ends with the best part: raising a French 75 and sitting down to the holiday feast you've created, from the first crisp bite of pear salad to the last spoonful of pot de crème. Come hungry; this is the holiday showstopper Atlanta home cooks have been waiting to master.

Thursday, November 5th - 6:30pm to 9:30pm

Prices listed per person