France is a country famous for its history, art, fashion, language and, perhaps above all else, its food! Although many of the celebrated dishes of French cuisine are impressive, they needn't be intimidating. In this hands-on class featuring bistro classics, Zoé McLaughlin will teach you the tips and techniques required to be a confident chef de cuisine in your home kitchen.
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Tartare de Filet de Boeuf au Couteaux — Traditional Steak Tartare (pictured)
A two day, hands-on course, with each day a light meal (bread, butter, cheese, seasonal salad) served with wine and beer. Day one is Tuesday August 20, 2019 from 6-9:30 pm, and day two is Wednesday August 21, 2019 from 6-10 pm. Class is limited to 12 students.
A three-day series of hands-on cooking classes, each night culminating in a family-style dinner served with wine and beer. One ticket admits the same student to all three nights: August 12, 19, 26, 2019. The class is limited to 12 students.
A hands-on cooking class culminating in a meal of a seasonal salad and the baked goods served with wine and beer.
Ahhh, bagels. A staple of the breakfast table, bagels also incite discussions on who makes the best ones. Learn how to make your own fresh bagels with Jennifer Altman: how to make the dough, form it into bagels, boil them, bake them, and eat them! Jennifer will also share some recipes behind a variety of delectable schmears.
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Three styles of bagels: Montreal-style, cinnamon-raisin, 100% whole grain bagels
A hands-on baking class. Class is limited to 12 students. A seasonal salad will accompany the baked goods for dinner and will be served with wine and beer. You are also welcome to brown bag an alternative dinner.
A hands-on class culminating in a tasting of the class's macarons. A hearty snack of bread and butter, cured meats, cheeses, and a seasonal salad will be served with wine and beer.
