Regional French CuisineWith Karen Bentz
Thursday, January 25, 2024
w/Chef Karen Bentz
Thursday January 25
6:00 pm – 8:30 pm
Join us on this hands on culinary journey to France. We will be preparing
Salade au Chevre Chaud (Warm Goat Cheese Salad with Honey and Pine Nuts) – Loire Valley
Jardiniere de Poulet (Garden Chicken)
Pommes de Terre Tiedes avec Vinaigrette Moutard (Warm New Potatoes with Mustard Vinaigrette) – Alsace
Fondant du Chocolate avec Creme Chantilly (Molten Chocolate Cakes with Chantilly Cream) – Paris
Please wear closed toe shoes and tie back long hair.
Please inform the Chef of any food allergies at least a week before the workshop by contacting the office. Although we will make every effort to accommodate food allergies, depending on the specific menu and allergy it may not be possible. No accommodations can be made the day of class.
Culinary Workshop tuition is non-refundable