French Country Date Night, November 8, 6:30-9:00
Long-simmered stews, succulent side dishes and rich desserts, what’s not to love? Especially during the brisk autumn months, French country cooking fits right in. Our first course will be a light and airy gruyere and chive soufflé. Coq auVin, most associated with the Burgundy region of France, is a soul-satisfying dish that we will prepare as our entrée along with braised leeks vinaigrette and garlic pommes purée. We’ll get our crepe pan primed to prepare cinnamon crepes filled with cream and berries for dessert.
Hands-on, $220 per couple (1 registration is for 2 people)
Instructors: Chef Susan and Paul Shaltry
Long-simmered stews, succulent side dishes and rich desserts, what’s not to love? Especially during the brisk autumn months, French country cooking fits right in. Our first course will be a light and airy gruyere and chive soufflé. Coq auVin, most associated with the Burgundy region of France, is a soul-satisfying dish that we will prepare as our entrée along with braised leeks vinaigrette and garlic pommes purée. We’ll get our crepe pan primed to prepare cinnamon crepes filled with cream and berries for dessert.
Hands-on, $220 per couple (1 registration is for 2 people)
Instructors: Chef Susan and Paul Shaltry
Long-simmered stews, succulent side dishes and rich desserts, what’s not to love? Especially during the brisk autumn months, French country cooking fits right in. Our first course will be a light and airy gruyere and chive soufflé. Coq auVin, most associated with the Burgundy region of France, is a soul-satisfying dish that we will prepare as our entrée along with braised leeks vinaigrette and garlic pommes purée. We’ll get our crepe pan primed to prepare cinnamon crepes filled with cream and berries for dessert.
Hands-on, $220 per couple (1 registration is for 2 people)
Instructors: Chef Susan and Paul Shaltry