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.

The French Kitchen – Updated Fall Dinner Classics

In this hands-on class, French Classics will warm you inside and out. Take a trip with us to the countryside with this French Farm Table Dinner.  Chef Barbara Sowatsky has built a menu around a vintage classics with added modern freshness and ease, featuring local flavors with inspirations from abroad, and her personal training with Jacques Pepin.

You will make:

Coq Au Vin

Potatoes Au Gratin with Caramelized Leeks, and

Apple and Almond Clafouti.

You enjoy your meal, as the French do, with a glass of wine of course!

The French Kitchen – The Fall Farm Dinner

In this hands-on class, French Classics will warm you inside and out. Take a trip with us to the countryside with this French Farm Table Dinner.  Chef Barbara Sowatsky has built a menu around a vintage classics with added modern freshness and ease, featuring local flavors with inspirations from abroad.  You will make:

Coq Au Vin with Smokey Bacon and Pearl Onions,

Potatoes Au Gratin with Caramelized Leeks, and

Apple and Almond Clafouti.

You enjoy your meal, as the French do, with a glass of wine of course!