In this fun and interactive cooking class with Chef Bobby, you'll learn how to prepare a three-course Parisian dinner using fresh ingredients and expert techniques. Begin with an endive salad topped with grapes, spiced pecans and Roquefort. Next, you'll learn how to marinate a New York strip steak in a sweet and sour tamarind gastrique. This is accompanied by a root vegetable gratin with herbs and Parmigiano-Reggiano. Enjoy a sweet apple tarte tatin for dessert.
With grapes, spiced pecans, roquefort and buttermilk dressing
New York Strip Steak With Root Vegetable Gratin
With tamarind, cream, herbs and Parmigiano-Reggiano
With apples, pâte brisée and sugar