Wine Down Wednesday: Duck Breast with Cherry Red Wine Sauce

Elevate your culinary skills in this hands-on cooking class featuring an elegant and flavorful menu! Learn the art of perfectly searing Duck Breast, paired with a luscious Cherry Red Wine Sauce. Master the technique of cooking Wild Rice Pilaf, a nutty and hearty side dish. Then, finish with beautifully decorated Rose Cupcakes, where you'll practice piping delicate floral designs. This class is perfect for those looking to refine their skills and create a gourmet meal!

Menu:

• Mixology: Berry Wine Spritzer
• Duck Breast with Cherry Red Wine Sauce
• Wild Rice Pilaf
• Rose Cupcakes
• 
  

Cocktails, beer and wine are available for purchase at the bar.

*Price is per person*

Your purchase includes:

• One seat in the class

• Recipes, which will be emailed at the end of class

• Live step-by-step cooking instruction

Classes are approximately 90 minutes – 2 hours

Price is per person, and unfortunately, Sawyer is limited in its ability to register multiple adults for a single class. So, if you would like to register another adult for this class, you must sign them up as your child. Simply choose "ADD CHILD” and enter your guests name and a birthday. This will allow you to register another participant. Price is per person, so it will add the additional cost for the seat. Or you can have your guest(s) create an account and register themselves separately.

We apologize for the inconvenience. However, be sure to indicate any allergies for yourself or your guest(s) when you signup. If you have any issues, please email us at aW5mbyB8IGNvb2tvbG9neW9ubGluZSAhIGNvbQ== or call at 703-433-1909 press 1.

Must be 21+ to drink alcohol.

ALTERNATIVES: Non-alcoholic drink options available. Vegetarian, non-dairy and gluten-free substitutions available for every class. Please make us aware of any accommodations we need to make on your behalf at registration check-out.

Parking in Ballston Quarter parking lot is recommended. Park on level 4 or 5, then proceed to Mall level 3.

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Cancellation Policy

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