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The Spring French Farm Dinner

In this hands-on class, French Classics will warm you inside and out as you take a trip to the French countryside with this French Farm Dinner. Chef Barbara Sowatsky has built a menu around vintage classics with added modern freshness and ease featuring local flavors with inspirations from abroad. These are some of Chef Barbara’s favorites from her time working with Jacques Pepin. You will make:

 Roasted Leek Tart and Goat Cheese Tart, Arugula;

Herb Roasted Pork Tenderloin, Roasted Asparagus with Bearnaise; 

 Coeur a la Crème with Raspberries

Then you will sit down and enjoy the vintage classics that you created with wine of course!


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