Flavors of Bordeaux

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. 
 

The Bordeaux region of France is known for their fine wine, but what about the food? Bordeaux cuisine is equally prestigious, with classic dishes sourced from land and sea. We will start with a L’Os À Moelle, a rich roasted bone marrow dish served with French grey sea salt and a light parsley salad. This dish pairs beautifully with any of the award-winning reds from the region. Next, showcasing the coastline, is the traditional dish mouclade: fresh mussels cooked in a delicately spiced curry cream sauce. For dessert, we’ll enjoy poached Anjou pears in a spiced red wine reduction topped with crème fraiche.

MENU

L'Os À Moelle—Roasted Bone Marrow with Coarse Grey Sea Salt & Grilled Bread. Served with a Parsley Salad with Capers, Shallots, Lemon Juice & Extra Virgin Olive Oil 

Mouclade—Mussels Cooked Marinière Style in a Delicately Spiced Curry Cream Sauce

Spiced Red Wine Poached Pears with Crème Fraiche

This menu contains the following common allergens: Shellfish, Egg, 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 Zoe McLaughlin}