Seafood Casserole with Leek Fondue & Mushrooms- Chocolate Tart with Crème Chantilly

Seafood Casserole with Leek Fondue & Mushrooms- Chocolate Tart with Crème Chantilly

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Seafood Casserole with Leek Fondue & Mushrooms

This dish is a mix of fresh scallops, crab meat, shrimp, salmon and mushrooms. The sauce is made with the cooking juice from the seafood and we’ll serve our casserole with a twist on potato duchess.

Chocolate Tart with Crème Chantilly

This class also features a recipe for Chocolate Tart.