In this three-course cooking class, Chef Christina will teach you classic culinary techniques — knife skills, roasting, baking — used by French chefs to transform fresh ingredients into vibrant, natural flavors. You’ll first prepare a Bibb lettuce salad speckled with bacon lardons and drizzled with creamy herb vinaigrette. For the entrée, Chef Christina will teach you the secret to roasting perfectly crispy, juicy chicken and how to properly pan-roast fingerling potatoes. For dessert, you’ll make a batch of dark chocolate Bouchons infused with bourbon vanilla.
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Bibb Lettuce and Bacon Lardons Salad
With a creamy herb vinaigrette
Roasted Quarter Chicken
With fresh thyme and Italian parsley and an herb pan sauce
Pan-Roasted Fingerling Potatoes
With bay leaf, shallots, garlic, Italian parsley and butter
Mini Dark Chocolate Bouchons
With bourbon vanilla
Verified Chef
