Most of us living in the northern hemisphere breathe a collective sigh of relief when the month of April arrives. Springtime is a magical, vibrant time of the year and fewer places is this more on display than in Paris, where locals enjoy en plein air dining as café tables move outside so everyone can soak up the sun.
We will take a cue and transition from indoor to outdoor cooking. Along with some beautifully burnished Spatchcocked Chickens that we will prepare outdoors, other menu items will include Stuffed Vegetables, Lemon-Pistachio Couscous and Panisse Puffs (think popovers made with chickpea flour). Little Tartlets filled with Pastry Cream and topped with seasonal fruit are the perfect dessert to usher in this most welcomed season!
Hands-On
1 registration of $220 = 2 people attending
Instructors: Chefs Susan and Paul Shaltry
Most of us living in the northern hemisphere breathe a collective sigh of relief when the month of April arrives. Springtime is a magical, vibrant time of the year and fewer places is this more on display than in Paris, where locals enjoy en plein air dining as café tables move outside so everyone can soak up the sun.
We will take a cue and transition from indoor to outdoor cooking. Along with some beautifully burnished Spatchcocked Chickens that we will prepare outdoors, other menu items will include Stuffed Vegetables, Lemon-Pistachio Couscous and Panisse Puffs (think popovers made with chickpea flour). Little Tartlets filled with Pastry Cream and topped with seasonal fruit are the perfect dessert to usher in this most welcomed season!
Hands-On
1 registration of $220 = 2 people attending
Instructors: Chefs Susan and Paul Shaltry
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