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:

Herb Roasted Pork Loin, Roasted Asparagus with Bearnaise; 

Goat Cheese and Leek Tart, topped with Lightly Dressed Arugula;

Coeur a la Crème with Raspberries