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    June 2013       
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Burgundy Cuisine (o)
Burgundy Cuisine - $185 per person

This class celebrates the rich and savory side of French cuisine using. Students will learn essential slow food technique that has been used over the centuries in many variations and can be applied to your own tastes. Recipes may include: Lobster Bisque, Dijon Asparagus Salad, French Gougères, Escargot with Hazelnut Butter en Croûte, Bœuf Bourguignonne, Pomme Duchess, Chocolate Mousse Crème de Cassis, Epi Baguette.
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European Brunch (w)
European Brunch - $125 per person

Pamper family or friends with breakfast dishes reminiscent of a country inn or bed and breakfast. Students apply sound methods to transform simple ingredients into a memorable breakfast feast. Recipes may include: Tomato-Leek Quiche, Smoked Salmon-Brioche Eggs Benedict, Crepes Suzettes with Raspberries, Cherry-Almond Scones, Potato Chive Roesti, Fresh Herb Omelet with Mushrooms. 2013 recipes may include: Eggs Benedict with Brioche and Prosciutto, Bacon and Herb Roesti, Crepes Suzettes, Quiche with Tomato and Leek, French Rolled Omelet with Mushroom and Herbs, Cherry-Almond Scones.
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Loire Valley (o)
Loire Valley - $185 per person

They call the Loire the "Garden of France" because of the abundance of fruits, vegetables and mushrooms grown in the valley. Some famous foods have come from this area, such as the Apple Tart Tatin and Orleans is famous for cask-aged vinegars. Prepare some great dishes and enjoy with wines of the region. Recipes may include: Cream of Mushroom with Duxelles Crouton, Scallops with Sauce Beurre Blanc, Salmon Rillettes Salad with Butter Lettuce, Veal Steak with Mushrooms, Garlic Pomme Puree, Cauliflower Polonaise, Apple Tart Tatin, Multi-Grain Batard.
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Soups & Stocks (w)
Soups & Stocks - $125 per person

They say that the measure of a great chef is in the quality of their soup. This workshop can help you on your way to mastery by offering you the opportunity to make and taste some great classic soups and learn to make the most important ingredient, the supporting stocks and broths. Recipes may include: Carrot Puree with Ginger, Potage au Pistou, Cream of Asparagus, Shrimp Bisque with Cognac, French Onion au Gratin, Cream of Mushroom with Duxelles Crouton.
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French Bistro (o)
French Bistro - $185 per person

Bistro cooking is about making the best of humble ingredients. With the application of time and technique, you will enjoy comfort food that feeds the body and soul. Students will learn a variety of techniques by preparing a five-course meal with bread. Recipes may include: Classic French Onion au Gratin, Lyonnaise Salad with Red Wine-Dijon Vinaigrette, French Gougeres, Coquilles St. Jacques au Gratin, Tenderloin of Beef au Poivre, Haricots Verts with Walnut Butter, Gratin Dauphinoise, Dark Chocolate Mousse with Chantilly Cream and French Baguette. 2013 recipes may include; French Onion au Gratin, Lyonnaise Salad with Poached Egg, Coquilles St. Jacques, Beef Steak au Poivre, Haricots Verts with Walnut Butter, Gratin Dauphinoise, Crêpes Suzettes with Raspberries, French Baguette.
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  •  (o) One-Day Course, 4-5hours   •  (t) Two-Day Course, Friday & Saturday •  (w) Workshop, 2-3 hours  
One-Day Classes and workshops begin at 9am, unless otherwise noted.
Two-Day Classes are 2-3 hours on Friday, begining at 2pm, and 4-5 hours on Saturday, begining at 9am