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.
Marché Bastille, or the Bastille Farmer’s Market, is one of the largest Parisian food markets offering an abundance of mouthwatering produce. Open twice a week, it draws large crowds to its 50+ open-air, specialized food stands selling the very best in produce, breads, cheeses, meats and seafood.
Physical travel may be on hold for the time being, but celebrating summer’s produce can transport our senses globally. If you were a Parisian resident, this would be the menu you create to celebrate summer’s peak produce as the days get longer, and the evenings get warmer.
Kir – White wine with Crème de Cassis & Lemon Twist
Radis au Beurre Salé – Radish & Salted Butter Spread
Gaspacho – Gaspacho of Summer Tomatoes, Basil, Cucumber, Red Onion & Sherry Vinegar
Tart aux Mais et Poireaux – Sweet Summer Corn & Leek Tart
Equipment and Ingredient List for the class can be found here - please check before buying a ticket!
This menu contains the following common allergens: Egg, Dairy, 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.