French Classics – Hors d’ Oeuvres
There is a simple elegance to the first course of a french meal, or a brasseirs meal of all hors d’ oeuvres. Let Chef Barbara Sowatsky brings her experience cooking with Jacques Pepin to these hands-on classes to make classic French favorites accessible to everyone. In this class learn the basic principles of brasserie cooking–regional recipes, local ingredients and comforting flavors. Many of the dishes are great for brunch, lunch, dinner or late night but all are tres jolie. Come and release your inner Julia Child – bon appetite!
“This is my favorite way to order – I get variety while tasting flavors from the whole menu.”
Brie and Apricot Muse Bouche – triple cream brie wrapped in puff pastry, topped with apricot preserves, lavender and thyme
Chicken Liver Mousse, fresh brandied cherries, grilled country bread
Moules with Grilled Country Bread – mussels steamed in a sparkling wine broth infused with chorizo,saffron and tomato
Smoked Trout on Fresh Corn Blini with Dilled Crème Fraiche
You will enjoy your Small Bites with wine or Champagne