Learn how to prepare traditional French dishes using market-fresh produce in this hands-on cooking class.
Join Chef Neilie as you experience hands-on culinary training across five courses of French classics, including a fresh bibb salad with shaved radishes, crisp and pan-seared asparagus, and crunchy and creamy fondant potatoes dripping in chicken broth, rosemary and butter. Chef Neilie will also teach you how to perfect a classic roasted chicken breast with shallots, butter and Dijon-tarragon sauce. For dessert, you'll prepare delicate and ornate palmier cookies; a French favorite.
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Bibb Salad
With shaved radishes, chives and a sherry-shallot vinaigrette
Roasted Chicken Breast
With shallots, butter and Dijon-tarragon sauce
Fondant Potatoes
With chicken broth, rosemary and butter
Seared Asparagus
Palmier Cookies
This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
