This is a perfect opportunity to finally call that dear friend you’ve wanted to schedule a lunch with and join us for a cozy French-style bistro lunch with a crisp, seasonal spin! Step into the kitchen and embrace the warm, comforting flavors of fall in Lunch At The Bistro – Autumn Edition. In this hands-on class, you’ll learn the art of crafting an elegant, multi-course bistro menu that seamlessly balances rich textures, vibrant autumn produce, and classic culinary techniques.
From mastering house-made bread to balancing complex seasonal vinaigrettes and rustic pastry dough, you’ll pick up timeless skills to elevate your everyday cooking and home entertaining.
You’re Bistro Menu
1st Course - Roasted Vegetable and Lentil Soup with Parsely-Walnut Pesto
2nd Course - Arugula Salad of Roasted Pears, Dried Apricots, Figs, Brie, Curshed Pistachios and a Honey-Orange Vinaigrette
3rd Course - Bistro Grilled Cheese with Tillamook Sharp Cheddar, Camembert, Thick-cut Bacon, Apple, Herbed Dijonnaise on a House-made Rosemary Pan Bread
4th Course - Seasonal Stone Fruit Galette with Vanilla Ice Cream and Salted Caramel Sauce
Spritz not included, but you’re welcome to bring your own!
Hands-On Class - you’ll participate in the preparation of the meal alongside the chef.
Instructor: Chef Heather Escobar
This is a perfect opportunity to finally call that dear friend you’ve wanted to schedule a lunch with and join us for a cozy French-style bistro lunch with a crisp, seasonal spin! Step into the kitchen and embrace the warm, comforting flavors of fall in Lunch At The Bistro – Autumn Edition. In this hands-on class, you’ll learn the art of crafting an elegant, multi-course bistro menu that seamlessly balances rich textures, vibrant autumn produce, and classic culinary techniques.
From mastering house-made bread to balancing complex seasonal vinaigrettes and rustic pastry dough, you’ll pick up timeless skills to elevate your everyday cooking and home entertaining.
You’re Bistro Menu
1st Course - Roasted Vegetable and Lentil Soup with Parsely-Walnut Pesto
2nd Course - Arugula Salad of Roasted Pears, Dried Apricots, Figs, Brie, Curshed Pistachios and a Honey-Orange Vinaigrette
3rd Course - Bistro Grilled Cheese with Tillamook Sharp Cheddar, Camembert, Thick-cut Bacon, Apple, Herbed Dijonnaise on a House-made Rosemary Pan Bread
4th Course - Seasonal Stone Fruit Galette with Vanilla Ice Cream and Salted Caramel Sauce
Spritz not included, but you’re welcome to bring your own!
Hands-On Class - you’ll participate in the preparation of the meal alongside the chef.
Instructor: Chef Heather Escobar
