NOV 5 2026 6:30PM: Masterclass: Salmon Wellington - Hands On
Description
Few dishes make a holiday table feel as special as a Wellington: golden, flaky pastry sliced open to reveal a beautifully cooked center and a rich, savory filling. It's a true showstopper, and one that intimidates even confident home cooks. Join Chef Melissa Pelkey-Hass for a masterclass that takes the mystery out of this elegant classic, reimagined with tender salmon for a lighter, festive centerpiece worthy of your most memorable holiday dinner.
This class is about mastering the techniques behind restaurant-quality holiday entertaining. Chef Melissa guides you through making a creamy spinach, shallot, and herb duxelles, wrapping salmon in puff pastry and decorating it with pastry leaves, and baking it to a golden finish without overcooking the fish. You'll also learn to emulsify a silky lemon-dill beurre blanc, brown butter for perfectly dressed haricots verts, whip up luxuriously smooth pommes purée, and balance a bright vinaigrette. Whether you're hosting Christmas dinner or a festive New Year's Eve party, you'll leave ready to serve a dazzling holiday menu with confidence.
What's on the Menu:
- Cranberry-Rosemary French 75 (Chef Prepared, Served at Dinner Service): A festive twist on the classic Champagne cocktail. Gin, sparkling wine, cranberry, lemon, and fragrant rosemary come together in a bright, bubbly toast to the season.
- Winter Pear & Endive Salad: Crisp, colorful, and elegant. Baby greens and Belgian endive are tossed with ripe pear, toasted walnuts, creamy chèvre, and jewel-like pomegranate arils, then finished with a champagne-Dijon vinaigrette.
- Holiday Salmon Wellington with Lemon-Dill Beurre Blanc: The star of the evening. A salmon fillet is layered with a creamy spinach, shallot, and herb duxelles, wrapped in golden puff pastry, and finished with decorative pastry leaves. It's served with a silky lemon-dill beurre blanc that ties it all together.
- Haricots Verts Almondine: A French bistro classic. Slender green beans are tossed in nutty brown butter with toasted almonds, a squeeze of lemon, and a sprinkle of flaky sea salt, a simple side with serious elegance.
- Roasted Garlic & Gruyère Pommes Purée: Pure indulgence. Yukon Gold potatoes are whipped until silky with sweet roasted garlic, nutty Gruyère, and tangy crème fraîche for the most luxurious mashed potatoes you've ever made.
- Cranberry Mascarpone Pot de Crème (Chef Prepared): A rich, creamy finale. Velvety mascarpone custard meets tart cranberry in an elegant holiday dessert.
The evening ends with the best part: raising a French 75 and sitting down to the holiday feast you've created, from the first crisp bite of pear salad to the last spoonful of pot de crème. Come hungry; this is the holiday showstopper Atlanta home cooks have been waiting to master.
Thursday, November 5th - 6:30pm to 9:30pm
Prices listed per person
The Cook's Warehouse provides the ultimate culinary class experience in Atlanta. Featuring state-of-the-art Sub-Zero Wolf kitchens to meet all of your cooking needs. We offer hands-on and demonstration cooking classes that cover a wide range of topics and are geared to cooks of all skill levels. Our interactive private events are perfect for birthday parties, culinary team building, and corporate entertaining. Living up to our mission, The Cook's Warehouse proudly presents world class chef-led classes and culinary events that provide you with Every Excuse to Cook!
The Cook's Warehouse Cooking School is centrally located at Ansley Mall in Midtown. Our address is: 1544 Piedmont Avenue, STE 403-R, Atlanta, GA 30324