A French Winter Classic: Boeuf Bourguignon
This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
France is a country famous for its history, art, fashion, language and, perhaps above all else, its food! This quintessential French stew is a classic dish that comes from humble beginnings. Boeuf Bourguignon uses very few ingredients but each play a very important role and add to the complexity of flavors that develop during braising. Join our resident French chef Zoé McLaughlin to learn the tips and techniques required to be a confident chef de cuisine in your home kitchen!
MENU
Fromage Fort - Cheese Spread with White Wine & Black Pepper with Olive Oil Crostini
Boeuf Bourgignon - Beef Braised in Red Wine & Aromatics
Pomme de Terres au Persil - Steamed Potatoes with Parsley & Lemon Zest
Salade Verte - Escarole with Lemon Vinaigrette
The Equipment and Ingredient list for this class can be found here.
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.
If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
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.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.
