Week 4 – January 31st – 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 sauteeing! 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