SERIES CLASSES - ONE PER WEEK

French cooking is considered by many to be the quintessential method for preparing fine cuisine.  While that may be open to debate, there is no doubt that French food is delicious and its proper preparation can sometimes seem a daunting task to undertake. Which is why we've developed this three-part Regional French cooking series. In this series, which is not designed for beginners, rather for those who already possess fundamental cooking skills, we will be taking a culinary journey through France and learning to prepare recipes from three different regions; Northern France, Central France, and Southern France. 

Class 1: Northern France will feature recipes which teach students the techniques and tips needed to prepare a variety of dishes that represent a cross section of the region's cuisine. In this classes, students will be working with recipes such as Lobster Salad in a cider vinaigrette, Seared Scallops, Mushroom and Goat Cheese Vol au Vent, Pork Tenderloin with Apples and Braised Cabbage and Roasted Chicken in Sauces Fines Herbes. This class will last approximately 3-hrs...come ready to learn and be ready to enjoy the food you prepare at the end of class! Given the nature of this class, a snack beforehand is recommended.  It's French cuisine...so bring along a bottle of your favorite wine, or beer if you prefer and let's cook!

Class 2: Central France will feature recipes which teach students the techniques and tips needed to prepare a variety of dishes that represent a cross section of the region's cuisine. In this classes, students will be working with recipes such as Salads Lyonnaise, Mussels w/Garlic Caper Butter Sauce, Whole Trout w/Lentils in Sauce Pistou, Red Wine Braised Beef with Fingerling Potatoes. This class will last approximately 3-hrs...come ready to learn and be ready to enjoy the food you prepare at the end of class! Given the nature of this class, a snack beforehand is recommended.  It's French cuisine...so bring along a bottle of your favorite wine, or beer if you prefer and let's cook!

Class 3: Southern France will feature recipes which teach students the techniques and tips needed to prepare a variety of dishes that represent a cross section of the region's cuisine. In this classes, students will be working with recipes such as Plum Salad with Chèvre, Pistachios and Herbs de Provence, Lamb Chops Tapenade, Bouillabaisse, and Cassoulet. This class will last approximately 3-hrs...come ready to learn and be ready to enjoy the food you prepare at the end of class! Given the nature of this class, a snack beforehand is recommended.  It's French cuisine...so bring along a bottle of your favorite wine, or beer if you prefer and let's cook!