The French Farmer's Market

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 
 

Celebrate the best of summer produce in this French Farmer's Market class! You’ll learn classic, approachable recipes that take advantage of the best fruits and vegetables of the season.

First, the star of the show, the humble and delectable ratatouille. The name is a combination of "rata" meaning “a hearty stew” and "touiller" meaning “to stir.” Ratatouille celebrates summer's vegetable bounty with a colorful combination of tomatoes, eggplant, zucchini, onions, bell peppers, garlic, rosemary and a generous amount of extra virgin olive oil, to create a true symphony of flavors!

We will also learn a French cooking technique called "en papillote." This creates a steam environment, perfect for cooking tender white fish that we will season with an herb and lemon-scented compound butter and a splash of vermouth.

The starter screams summer entertaining and a perfect way to use those fresh farmer's market figs. The end of the meal celebrates pear season with a red wine poached pear dessert.

MENU

Figs with Marcona Almonds, French Aged Goat Cheese & Hot Honey 

Ratatouille—Bright Summer Vegetables Stew Rich in Olive Oil

Fish Cooked in Parchment Paper with Compound Butter & Vermouth

Pears Poached in Red Wine

This menu contains the following common allergens: Fish, 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}