Menu: Borscht Garnished with Goat Cheese and Dill Bourride (Fish Stew with Aioli) Olive Oil Poached Chicken with Creamy Polenta Pork Tenderloin Tournedos with Apple and Cranberry Chutney, Pickled Red Cabbage, and Sweet Potato Mash Orange Chocolate Roulade  About: One of our few classes that does not incorporate hands-on cooking. Instead, guests sit down, meet...