This is a live, hands-on cooking class held online via Zoom. Class is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote 18 Reasons staffer who will facilitate conversation during class and ensure all students are attended to. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
Registered students should take 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class.
France is a country famous for its history, art, fashion, language and, perhaps above all else, its food! Although many of the celebrated dishes of French cuisine are impressive, they needn't be intimidating. In this hands-on class featuring quick and easy bistro classics, Zoé McLaughlin will teach you the tips and techniques required to be a confident chef de cuisine in your home kitchen.
Kir Royal — White Wine or Champagne with Crème de Cassis (can be adapted)
Beurre de Radis—Radish Butter Served with Toast
Poulet Basquaise—Basque-style Braised Chicken in White Wine, Tomatoes, Peppers & Onions
Pommes Anna—Thinly Sliced Potatoes Baked with Herbs, Parmesan & Garlic
Equipment and Ingredient List for the class found here - check before signing up for the class.
This menu contains the following common allergens: dairy, wheat (use GF bread to avoid wheat). If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail 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 courtesy of Zoé McLaughlin