Steaks & Soufflés Culinary Class

For January's Uncork event, we gathered at Sur la Table for cooking and camaraderie. On the menu: salad verte with classic French vinaigrette, saffron risotto, seared steak with herbed butter, and the most dreamy chocolate soufflé. 

To make it extra special, J.Q. Dickinson Salt-Works sent each guest home with a jar of their artisanal finishing salt, and The Tasting Room CityCentre paired three different wines for each course. 

The success of these events is entirely dependent upon the people who register for them, and each time, I am completely blown away by the warmth and friendliness in the room. I choose the venue, but the real magic happens because of the daring souls who are eager to get out, try something new, and build connections with their oil & gas industry peers. So thanks to everyone who came and made this event a success! 

x Christie 

Photography: Christi Minter