Cooking Techniques
These classes will prime you for great family and holiday cooking.

Pan Sautéing and Pan Sauce Techniques for Beef
Thursday, October 21, 6pm; Deb
Menu: Pan sautéed medallions of beef tenderloin; Cognac & mustard sauce; Mushroom sherry sauce; Red wine pan sauce; Bernaise sauce; Oven roasted parsnips & carrots with herb shallot butter. Price: $90 per person.

Soufflés: Sweet & Savory
Saturday, October 23, 9:30am; Deb
Learn the secrets to light and fluffy soufflés! Menu: Cheese & herb soufflé; Spinach soufflé; Chocolate soufflé; Grand Marnier soufflé. Price: $90 per person.

Working with Chicken
Tuesday, November 2, 6pm; Maurice
Learn classic French preparations for this everyday protein. Recipes: Coq au vin, Burgundy style (chicken braised in red wine); Poached chicken breast with supreme mushroom sauce; Sautéed chicken Chasseur with white wine tomato sauce; Chicken breast Parmesan. Price: $85 per person.