Farm-fresh ingredients are at the center of this French cooking class with Chef Michael. Chef Michael will introduce you to basic culinary techniques used in traditional French cuisine to make contemporary dishes. First, you’ll prepare a baby kale and endive salad with hints of toasted walnuts and shaved fennel. Next, Chef Michael will guide you through the roasting process to bake the perfect salmon served with grilled asparagus and sautéed spinach. Finally, you’ll whip together a honey mascarpone to fill a puff pastry pear tart.
Baby Kale and Endive Salad
With toasted walnuts, blue cheese, shaved fennel and shallot vinaigrette
With mustard sauce, grilled asparagus and sautéed spinach
Pear Tart and Honey Mascarpone
With puff pastry