The Winter French Bistro
A French-inspired bistro meal? Mais oui! Learn essential French cooking techniques from braising chicken in apple cider to making emulsified vinaigrette for a delicious winter salad. Before we bid ‘au revoir’ to an exciting evening, you’ll enjoy a delectable fruit and pastry dessert - apple galette.
MENU: Poulet au Cidre, Arugula Salad with Pickled Shallots, Apple Galette with Fleur de Sel Sauce au Caramel
INSTRUCTOR: Chef Cassidy Snow
CLASS TYPE: Hands-On | Signature
DATE & TIME: Wednesday, January 21, 6:00 PM
What To Expect In Our Classes: Great cooking is about more than recipes—it's about techniques. In this class you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
- You will work with other students in groups of 4, sharing workstations and equipment.
- Classes are 2-3 hours, unless otherwise noted above
- Hands-on classes are limited to 12 students.
- You will be standing, cooking and working for most of the class
- Please wear comfortable, closed-toe shoes and have long hair tied back
RELISH RECIPES are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.
