Rustic Point Event Calendar

South of the Border Fiesta
Sep 18 @ 6:00 pm – 8:00 pm

Join Chef Mark for this zesty class where you will learn to cook traditional Mexican cuisine. Featured menu includes Mexican Shrimp Cocktail, Cemita Poblano, Veal Cutlet with fresh Pueblo Chilies smothered with Roasted Garlic Pico de Gallo and Mexican Street Corn. Of course, we’ll have Margaritas … What’s a fiesta without Margaritas? Ole!

Thai One On
Sep 19 @ 6:00 pm – 8:00 pm

Experience the distinct flavors of Thailand with this Thai-influenced class. Chef Mark starts the evening off by preparing a Thai Sweet Chili Fried Calamari. Learn to make Pad Krakow Gai, a delicious Basil Chicken, accompanied by Roasted Kung Pao Brussel Sprouts. This evening includes dinner and complimentary wine!

Fresh Start – Cooking with Aromatics
Sep 21 @ 6:00 pm – 8:00 pm

Aromatics are combinations of fresh vegetables and herbs that are heated in some fat – like butter or oil – at the beginning of a dish. The heated fat helps these ingredients release aromas and develop deep flavors. Prepare Fresh Herb-Marinated Feta with Fresh Chives, Cilantro & Rosemary. Peppercorn-crusted Beef Tenderloin with Gremolata, Lemon Zest, Garlic, Parsley & Olive oil, accompanied by stuffed Tomatoes with Colorado Corn, Fresh Basil, Thyme & Cumin. 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.

Classic Beef Wellington
Sep 28 @ 6:00 pm – 8:00 pm

BeefWellJoin Chef Mark for this classic Beef Wellington Class. This is beef at its best! You will learn how to prepare this tantalizing beef dish and Chef will even show you how to buy a whole tenderloin and butcher it yourself! The Beef Wellington will be accompanied by “Duxelles”, a classic spread of French Heritage. Duxelles is a mixture of finely chopped mushrooms, cooked in a butter, shallot, garlic sauce. Beef is paired with roasted Brussel Sprouts. This dinner includes complimentary wine!

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!