A culinary class that explains the building blocks of recipes and demonstrates cooking methods, including roasting, poaching, braising and blanching.
Sat., March 14, 2015
French Bistro Classics
Lamb navarina (a stew with seasonal vegetables); Niçoise salad; melted ham-and-cheese croque monsieur topped with a béchamel sauce; and celery-root remoulade.
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