The Lighter Side of French Cooking

When: 
Sunday, April 25, 2021 10:00am to 12:30pm
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Where: 
Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Price: 
$50.00
Member Price: 
$40.00
10 slots available

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

Most thoughts of French cuisine evoke an image of dishes laden with butter and cream. However, there is a lighter side to French cooking that is often overlooked. This class features French recipes for fuss-free meals, proving that French dishes don't require hours of cooking or heavy ingredients. Zoe will teach you how a lighter preparation of French dishes can still be packed with flavor and will land on the table quickly!

 

MENU

Yaourt aux Herbs—Yogurt Dip with Fresh Herbs & Lemon Zest

Poisson en Papillote—Fish Cooked in Parchment Paper with Julienned Leeks & Carrots

Salade D' Asperges, Petit Poix et Herbs—Spring Salad of Asparagus & Peas with Mustard Seeds & Herbs

 

The Equipment and Ingredient List for this class can be found here; please review before purchasing a ticket.

This menu contains the following common allergens: Fish, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

 


If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.


 

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.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 by Micheile Henderson on Unsplash