Learn about Wagyu beef of Japan and create an east west version of châteaubriand with a ginger salpicon scallion sauce. This will be paired with a red wine tasting of full bodied robust Cabernet Sauvignons of California and the delicious hidden gems of South America, the Malbecs. For dessert, we will explore the differences between French Sabayon, Italian Zabaione and Argentinian Sambayon. We will enjoy one of these delicious desserts infused with cognac. The Chef 'N' Learn classes are taught by personal chef, Rhonda Ford, who is also currently the president of the gulf coast chapter of the American Wine Society. Buon Appetito! Sign up soon — limited seating available! *Not available on the all-inclusive Unlimited Classes option.