A hands-on cooking class culminating in dinner served with wine and beer.
Sometimes the idea of cooking French food at home seems daunting; the image of a simmering Dutch oven on the stove evokes a weekend project, not something you throw together on a weekday. Yet this class features French flavors for fuss-free meals proving to you that French dishes don’t require hours of cooking, and are still packed with flavor and land on the table quickly! Consider these for your workdays, or even for a last-minute weekend brunch that won't bog you down, so you can relax with your guests and have that perfectly imperfect je nais se quoi when you tell everyone how you put it all together.
Salade De Chèvre Chaud – Warm Goat Cheese Salad with Dijon & Chive Vinaigrette
Moules Marinière — Mussels with Shallots, White Wine, Crème Fraîche & Aromatics
Poulet Basquaise — Chicken Braised in White Wine, Tomatoes, Peppers & Onions
Riz Aux Herbes — Rice with Fresh Herbs & Pistachios
The menu contains the following common allergens: dairy, shellfish, wheat. If you have allergies or dietary restrictions please e-mail us at firstname.lastname@example.org before purchasing a ticket.
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.
Photo credit: 18 Reasons Volunteer Charlie C.