Master the art these approachable French classics.

Thursday nights 6pm to 9pm
$125.00/person per class

May 12, 2011 - May 26, 2011
Includes all instruction, food cost, menus and dinner
(sign up for any or all of an entire series)

New French Menus I: Sold Out
Thursday, May 12, 2011 (6pm - 9pm)

Coeurs de Romaine avec Sauce au Roquefort
  (Hearts of Romain with Roquefort Dressing)
Poulet Sauté Marengo
(Napoleon’s Legendary Dish)
  (Sautéed chicken with shrimp, tomato, mushrooms, olives and vermouth)
Rice Pilaf avec Pinole
  (Rice pilaf with shallots and toasted pine nuts)
Far Breton
(Traditional Custard Cake from Brittany)
  (Custardy pudding cake, studded with brandy-soaked prunes)

New French Menus II: Sold Out
Thursday, May 19, 2011 (6pm - 9pm)

Coeur de Laitue et Salade de Pamplemousse
  (Butter lettuce, radish and grapefruit salad, with vinaigrette sauce)
Filet de Boeuf  Roti  avec Sauce au Poivre Vert
  (Roast beef tenderloin with Madeira and green peppercorn sauce)
Pomme Savoyarde
  (Scalloped potatoes with herbs, onions and cheese)
Crème Brûlée avec Verveine
  (Creamy custard infused with verbena with a “burnt” sugar shell)

New French Menus III: Open
Thursday, May 26, 2011 (6pm - 9pm)

Petits Pois dans un nid de Poivron Rouge
  (Puree of spring peas cradled in red bell pepper nest)
Fillet of Sole Alexandre Dumas
  (Sole fillets layered with fresh herbs, white wine and a crusty crumb topping)
Pommes de Terre Persil
  (Creamer potatoes with butter and parsley)
Cherries Jubilee
  (Cherries flambéed in kirshwasser and served over ice cream)

  • Individuals, groups, couples and kids welcome!
  • Classes are limited in size - Call or e-mail to reserve a space:
  • Pay by check made out to Joe Wittenbrook, google check out, cash or billed through Pay Pal