The Fundamental Foundations – Series 201 – Week 4 – Techniques

Week 4 – June 27th – 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