Community Dinner: Bouillabaisse (Seating #1) - SOLD OUT

Advance Tickets: $10 Plate
Two seatings: 6-7pm / 7-8pm
Pay at the Door (optional): $4 Wine (wine pairings listed below are optional and are priced per glass); $3 Beer

San Francisco might be Cioppino territory, but in the South of France Bouillabaisse is the reigning king of seafood stews!

Bouillabaisse is a traditional Provençal seafood stew from the port of Marseille.  The word “Bouillabaisse” literally means “to boil then reduce heat”.  This method of cooking is unique to a Bouillabaisse and serves a very important purpose for the consistency of the broth.  What distinguishes Bouillabaisse from other fish stews is the unique flavoring of the broth derived from saffron, fennel seeds and orange zest.  This subtle yet fragrant combination compliments the variety of seafood in the stew.  A Bouillabaisse is traditionally served with a rouille (a delicious aioli infused with saffron and cayenne) and accompanied by grilled French bread (perfect for sponging up any remaining drops of broth)!

All of the proceeds from this Community Dinner help fund our Cooking Matters Program. Bib up, join us, invite a friend, and meet someone new!

  
Zoé McLaughlin was born in Paris and raised in San Francisco.  She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing.   She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations.   She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.