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The Fundamental Foundations Series 201 – Week 4

Week 4 – April 24th: Techniques

There are two components to great food: good ingredients and great technique. In this class, we will discuss the various ways of applying heat to food and create a soulful French meal.  Participants in this class will apply the following techniques to their dinner: braising, roasting, frying, poaching, grilling, and sautéing!  Ooh-la-la! 

You’ll create and enjoy a dinner of:

  • Coq au Vin
  • Roasted Potatoes with Fried Sage;
  • Sautéed Haricot Verts;
  • Grilled Olive Oil Cake with Citrus and Cream Fraiche

This class is part of a 4-Week Series and tickets can be purchased on Week 1, April 3rd.