A Provençal Feast: Le Grand Aioli

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. 
 

Let’s feast, Provençal style! Le Grand Aioli is a special occasion in the South of France that embodies conviviality and community. Our tables will hold a vivid spread of food: a variety of vegetables picked at their peak and simply cooked, plus an array of seafood (typically cod, mussels and clams). These elements surround the star of the show: aioli. You may think of aioli as simply garlicky mayonnaise, but when traditionally prepared by hand with a mortar and pestle, aioli transforms into a distinctively better version! 

To accompany this full spread, we’ll make a seasonal fruit galette topped with Bi-Rite vanilla ice cream. We can’t wait to dine with you!
 

MENU

Radish Butter with Chives & Flaky Sea Salt 

Steamed Mussels with Shallots & Garlic in a White Wine Broth

Steamed Cod with Sorel Compound Butter & Vermouth Cooked in Parchment 

Perfectly Jammy Eggs

Salt Packed Baby Potatoes, Yellow Wax Beans, Baby Zucchini, Gem Lettuces
*Vegetables subject change depending on seasonal availability. 

Served with Traditional Aioli made in a Mortar Pestle  

Seasonal Fruit Galette Served with Vanilla Bean Ice Cream

This menu contains the following common allergens: Fish, Tree Nuts, 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}