Flavors of Bordeaux - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Proof of full vaccination is required at the door. Masks are REQUIRED for this class.

Standing beside award-winning wines is an equally prestigious cuisine, sourcing from the Atlantic Ocean coastline to feature seafood, as well as hearty lamb roasts and beef stews. One of Bordeaux's most famous dish is coq au vin, chicken braised in the award-winning reds from the region. In this hands-on class featuring Bordeaux cuisine classics, Zoe McLaughlin will teach you the tips and techniques required to be a confident chef de cuisine in your home kitchen.

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Roasted Bone Marrow 

Coq au Vin

Celery Root Purée

Red Wine Poached Pears with Crème Fraiche

This menu contains the following common allergens: Dairy, 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.

Let’s Cook Together! 

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}