Rustic Point Event Calendar

Everything’s Better with Bacon! Sold Out!
Aug 3 @ 6:00 pm – 8:00 pm

Bacon, it’s not just for breakfast anymore! Go hog-wild in this “everything bacon” class! Chef Mark starts off by preparing a Beer Bacon Cheddar Cheese Soup, followed by Bacon-Wrapped Shrimp with a tangy Asian sauce. Bacon-Wrapped beef filet with sautéed porcini mushrooms and whiskey bacon brussell sprouts are the main attraction!  This evening includes dinner and complimentary wine.

Hawaiian Tiki Party – Sold Out!
Aug 10 @ 6:00 pm – 8:00 pm

Aloha! Chef Mark is takes inspiration from the Hawaiian Islands with this class. Chef starts with a classic Hawaiian dish, Lomi-lomi Salmon. Lomi means massage in Hawaiian and describes the method of preparation. The shredding (dicing) and mixing of the salmon is done by massaging the salted fish with other ingredients by hand! The star of this class is a Cedar Plank Mahi Mahi with Sweet Grilled Pineapple served with Poblano Fried Rice. This evening includes dinner and complimentary wine.

Parisienne Café French Cuisine – Sold Out!
Aug 14 @ 6:00 pm – 8:00 pm

Ooh La La! Chef Mark is bringing your favorite French Restaurant menu to the Rustic Point kitchen. Impress your friends and loved ones with this extravagant meal. Start with a rich French Onion soup, always a hit! Using the art of Sous Vide, learn to prepare a Mustard-herb Encrusted Rack of Lamb, served with a hearty Potato and Celery Root Pureé. This evening includes dinner and complimentary wine.

Sep 22 @ 6:00 pm – 8:00 pm

Get a taste of authentic Bavaria with this German inspired cuisine. Chef Mark kicks it off by preparing Beer & Cheddar Soup with Kielbasa Sausage. The star of the Fest is traditional Weiner Schnitzel (a pork cutlet) with Crispy Bratkartoffein (German Home Fries)! Schnitzel is accompanied by Braised Cabbage.  This evening includes dinner and complimentary wine and beer.

Heart & Sole
Sep 29 @ 6:00 pm – 8:00 pm

Join Chef Mark in this coastal inspired class. Learn to make classic stuffed sole. Sole is a delicate fish that is best served stuffed or baked. This class features Dover sole stuffed with fresh lump crabmeat in a light lemon wine sauce. A bright Asparagus Prosciutto and creamy Potato Leek soup round out the menu. This evening includes dinner and complimentary wine!