Date: Tuesday September 05, 2017
6:30 pm - 9:30 pm
CategoriesChef Linda Martin
FRENCH CLASSICS SERIES 3 Tuesdays: Sept. 5, 12, 19
In Mastering the Art of French Cooking by Julia Child and co-authors, they point out the most important goal to the French in cooking is how does the food taste? French cooks don’t often take to unusual combinations or presentations, rather find pleasure taking a traditional dish, cooking it perfectly, making sure each step is done properly. All that is required is a love of cooking and practice of the art. It is in this spirit that we approach learning French classics – with attention to detail and the enjoyment of the art itself! Join us for this fun & enlightening three week series to learn Week 1 – Appetizers and First Courses: Seared Scallops with Champagne-Butter Sauce; Mini Croque Monsieur; Croustade of Red Peppers with Goat Cheese, Capers, & Fresh Tomatoes; Mixed Greens with Croutons and Fresh Herb Vinaigrette; Spinach, Butter Lettuce & Fresh Mushroom Salad with Dijon Vinaigrette; Potato & Leek Vichyssoise, & Crab Soup with Fennel & Fresh Tomatoes. Week Two – Entrees: Steak Au Poivre with Green Peppercorn Cream Sauce; Red Snapper en Papillote with Fresh Herbs, Tomatoes, & Orange Zest; Sautéed Chicken with Blue Cheese Cream Sauce; Pommes Frites with Truffle Oil; Dauphinoise Potatoes; Classic French Ratatouille, & Courgettte Gratinee (Roasted Zucchini with Parmesan). Week Three–Desserts: Chocolate-Grande Marnier Soufflés; Classic Dark Chocolate Mousse; Rustic Apricot Tart with Honey & Almonds; Lemon Custards with Lavender & Mint; Tres Vites Apple Tarts with Chantilly Cream; Crepes Suzette Flambé; & Honey & Lavender Ice Cream with Champagne Berries.
Call Sweet Basil Cooking School to register at 480-596-5628.