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!