Thomas Keller is one of my favorite chefs. I have had the pleasure of dinning at all of his Yountville restaurants and Per Se in New York. With a focus on traditional French techniques we will prepare a three course dinner from the Bouchon Bistro cook book. We will make Roasted Butternut Squash Soup with Brown Butter and Nutmeg, Bibb Lettuce Salad, Skirt Steak with Caramelized Shallots and Red Wine Jus, and Cream Puffs with Vanilla Ice Cream and Chocolate Sauce. This event is BYOB.
Hands-on, $150 per couple (1 registration is for 2 people)
Instructor: Chef Joshua Wickham