Julia Child On the Menu: Provence

A hands-on, collaborative cooking class culminating in a family-style dinner served with wine and beer.

Julia Child, America’s beloved no-frills chef, approached cooking with a fun and lighthearted touch. Her straightforward approach was paired with a knowledge of basic cooking techniques to master the art of French cooking. Inspired by Julia's cooking philosophy, our resident French cuisine instructor, Zoe McLaughlin will guide students to perfecting these traditional Provence dishes. 

Located in the South of France, Provence is widely known for its rolling hills of lavender, vineyards of celebrated rosé, and aromatic clusters of rosemary, thyme, oregano, and tarragon (herbes de Provence). Yet there is an unpretentious and practical side to the region, and such values can be seen in its delicious cuisine. Zoé will show us that food that is hearty and honest can be elegant, and simple can be special. 

MENU

Tapenade Aux Olives Noire et Figues — Black Olive Tapenade with Figs and Herbed Goat Cheese

Aioli — Garlic Infused Handmade Mayonnaise 

Salade Niçoise — Composed Salad of Green Beans, Summer Tomatoes, Tuna, Anchovies, Potatoes & Caper Vinaigrette 

Tarte Aux Tomates Et Fromage — Summer Tomato & Camembert Tart with Garlic & Herbs Infused Oil

Poireaux Braisés — Braised Leeks with Lemon Thyme

Bi-Rite Creamery Seasonal Sorbet 

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.