This is a live, hands-on cooking class held online via Zoom. This is an interactive experience; if online learning is new to you, please read this guide on How to Take an Online Class at 18 Reasons.
Registered students should take at least 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.
Moules frites may have originated in Belgium but it is a serious classic in France and for good reason. Mussels and crispy fries are a perfect combination, accompanied by a Belgium beer or crisp dry white wine as the French do! A pot of classic moules marinière is fast food at its best and represents one of the most popular quintessential seaside meal along coastal towns in France. Join this class to learn how to make this easy and satisfying meal that celebrates the spirit of summer!
Kir – Dry White Wine with Crème de Cassis
Tartine de Pistou – Arugula & Mint French Pesto Tartine Bites
Moules Marinières – Fresh Mussels with White Wine, Shallots & Crème Fraîche
Pommes Frites – Matchstick Pommes Frites
Aïoli – Garlic Infused Homemade Mayonnaise
Equipment and Ingredient List for the class please click here
This menu contains the following common allergens: shellfish, egg, wheat, dairy. 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.