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Join us for a hands-on exploration of timeless French cooking!
Each guest will enjoy a plated tasting of every dish, along with a thorough, technique-driven explanation of how each component is prepared. We will walk you through the preparation of a full three-course meal, sharing tips to elevate your home cooking along the way. There will be hands-on opportunities throughout the class, along with plenty of time for questions and discussion as we cook together!
Date: Wednesday, March 25
Arrival: 6pm (~2.5 hour class)
Price/guest: $90 + tax
BYOB: Guests are welcome to bring their own beer or wine to enjoy during class!
Menu Highlights:
Recipe cards are distributed during class
Bistro Salad: with a punchy, lemon vinaigrette.
Coq au Vin: the ultimate French comfort food, served over buttery pommes purée.
Crème Brûlée: a silky classic with that satisfying "crack" on top.
What You’ll Learn:
Emulsions: How to make dressings that never separate.
Stews vs. Braises: Understanding the low-and-slow magic of Coq au Vin.
The Perfect Purée: How to get your potatoes velvety and restaurant-rich.
Custard: Breaking down the difference between stirred and baked custards.
Allergy Notice: The meal contains chicken, pork, dairy and gluten.
Menu subject to minor changes due to ingredient availability and changes are made only when necessary.
Join us for a hands-on exploration of timeless French cooking!
Each guest will enjoy a plated tasting of every dish, along with a thorough, technique-driven explanation of how each component is prepared. We will walk you through the preparation of a full three-course meal, sharing tips to elevate your home cooking along the way. There will be hands-on opportunities throughout the class, along with plenty of time for questions and discussion as we cook together!
Date: Wednesday, March 25
Arrival: 6pm (~2.5 hour class)
Price/guest: $90 + tax
BYOB: Guests are welcome to bring their own beer or wine to enjoy during class!
Menu Highlights:
Recipe cards are distributed during class
Bistro Salad: with a punchy, lemon vinaigrette.
Coq au Vin: the ultimate French comfort food, served over buttery pommes purée.
Crème Brûlée: a silky classic with that satisfying "crack" on top.
What You’ll Learn:
Emulsions: How to make dressings that never separate.
Stews vs. Braises: Understanding the low-and-slow magic of Coq au Vin.
The Perfect Purée: How to get your potatoes velvety and restaurant-rich.
Custard: Breaking down the difference between stirred and baked custards.
Allergy Notice: The meal contains chicken, pork, dairy and gluten.
Menu subject to minor changes due to ingredient availability and changes are made only when necessary.