The French Connection "Cuisine of the Rose"
In this class we’ll create this outstandingly delicious Burgundian feast, implementing classic French techniques along with a few handy contemporary approaches.

Wednesday, April 8th, 2020/ 6pm to 9pm
(125.) per person

Includes all instruction, recipes, food cost, equipment, taxes and lots of fun!
 CLICK HERE: Payment and Class Registration Form

Céleri Rémoulade
 A salad of julienne celery root (celeriac) and carrot in a rémoulade sauce (mayonnaise, Dijon, lemon juice, white wine vinegar) served over a bed of butter lettuces with fresh snipped chives
Bœuf Bourguignon
Beef chuck steak, seasoned and cubed and slowly stewed in a luscious red wine sauce with bacon lardons, mushrooms, pearl onions and fresh herbs 
Sautéed Haricots Verts and Shallots
Haricots Verts (thin tender green beans) blanched and sautéed with shallots
Mixed Berry Clafoutis
Mixed berry almond-custard tort, baked in buttered gratin dishes, 
served warm with a dusting of powdered sugar.