3 Day French Workshop-SOLD OUT


SOLD OUT! Looking to expand you cooking knowledge or just your recipe repertoire?  If so join me for 3 days of cooking fun that will do just that.  In French Food Workshop I you will travel the county of France as we prepare time honored classics.  Cooking techniques that can be applied to most any recipe will be taught as we prepare 3 meals each day.  We will cook and enjoy breakfast and lunch together and a single portion of the dinner offering will be packed home to enjoy in the evening hours.
Two of the five French mother sauces, Hollandaise and Veloute are included in this workshop, three timeless and irresistible desserts as well as French Bread and fresh churned European style butter.   We will make our own Herbs de Provence to be used in our recipes.  Class is limited to 10 participants.  Class Fee $232.00. REGISTER HERE!
 

DAY 1

Breakfast is the most important meal of the day and ours will be puffy golden brown Pain Perdue served with freshly made sweet Strawberry Jam.  Tomato Basil Soufflés will rise to amazing heights for lunch along with a Fall Salad made from the perfect combination of pears blue cheese and walnuts.  For dinner we will prepare rich and satisfying Daube de Boeuf Provencal a lovely hearty beef stew.  For dessert we will concoct dreamy Coconut Crème Brulee.

Day 2

We will start our day with the tasty simplicity of Cherry Clafouti.  For lunch we will learn to make the perfect Buckwheat Crepes and luscious Hollandaise Sauce; they come together to create Asparagus and Ham Crepes. We will head to the Basque region of France to concoct a dinner that is sure to become a favorite recipe.  Bell pepper, onions and tomatoes are slow cooked with chicken to become Poulet Basquaise.  For dessert Strawberry Jam will be used to fill sweet and crumbly Gateau Basque
 

Day 3

Breakfast will be extraordinary Soufflé Omelet with herbs and Gruyere cheese.  We will enjoy fresh baked French Bread and Churned Butter with lunch of my all-time favorite Coquilles Saint Jacques.  For Coquilles we will learn the second of our sauces, Veloute.  Dinner will be slow cooked, satisfying Cassoulet with Kielbasa Sausage and Bacon.  As a celebration of our last day together we will prepare and enjoy the gorgeous Apple Almandine Tart.