Sign up for class on Home Page
Fondue for ALL occasions |
March 15th. Hands-On $75.00
6:30-9:30= 3hrs.
Five Course |
Fondue is back, and more popular than ever! Join Chef Hope Sandler for a primer on simple and sophisticated fondue recipes for every occasion. The chef will discuss equipment, complete menu recommendations with wine suggestions, and the art of fondue cookery. Dazzle your friends with a festive, fun-filled evening of fondue!
Menu:
- Swiss Cheese Fondue
- French Brie and Onion Fondue with Garlic Bread Cubes and Mushrooms
- Seafood Fondue with Apple and Horseradish Relish
- Chicken and Lemon Chinoise (Lowfat Chicken and Lemon Fondue)
- Swiss Toblerone Fondue with Pound Cake and Strawberries
|
|
March 24th, 2007
Four Course Dinner
with Chef Tom Black
Saturday Hands-On Class
French Regional Menu from the Languedoc Roussillon (South Western Region of France)
|
Soupe a L'Oignon au Fromage
( French Onion Soup )
****
Green Salad with Tarragon Vinaigrette
****
Cassoulet
****
Apple Tarte Tatin
|
Sign up on Class page
A La Francaise Menu
In Alsace where the cuisine is traditionally simple, natural and healthy, Alsacianne Choucroute reins king.
Chef Tom Black |
March 31st, 2007
Saturday Hands-On Class $99.00
3:00-9:00= 6 hrs.
Four Course Dinner Menu
Potage de Cauliflower
Cauliflower Soup
****
Salade de Lentille avec Chevre
Lentil Salad with Chevre Goat Cheese
****
Choucroute;
Sauerkraut, Potatoes, Smoked Pork, and
Sausage
****
Poire Clafouti
Pear Clafouti |
|
|