In a world that becomes increasingly dependent on convenience foods, the French seem to have figured out how to maintain a healthy outlook on eating. Seasonal is paramount. They bid farewell to ingredients at the end of each season and celebrate what is next. For this date night, we find ourselves in Winter, which means warm and cozy. Our menu will include a parmesan soup and sturdy winter greens salad. Coq au Vin, most associated with the Burgundy region of France, is a soul-satisfying dish that we will prepare as our entrée along with butternut squash gratin. Pear flognarde (flognarde means “soft”) for dessert. C’est si bon!
Hands-on
1 registration of $220 = 2 people attending
Instructors: Chefs Susan and Paul Shaltry
In a world that becomes increasingly dependent on convenience foods, the French seem to have figured out how to maintain a healthy outlook on eating. Seasonal is paramount. They bid farewell to ingredients at the end of each season and celebrate what is next. For this date night, we find ourselves in Winter, which means warm and cozy. Our menu will include a parmesan soup and sturdy winter greens salad. Coq au Vin, most associated with the Burgundy region of France, is a soul-satisfying dish that we will prepare as our entrée along with butternut squash gratin. Pear flognarde (flognarde means “soft”) for dessert. C’est si bon!
Hands-on
1 registration of $220 = 2 people attending
Instructors: Chefs Susan and Paul Shaltry
