SUMMER IN PROVENCE

This class offers an introduction to one of the most celebrated regional cuisines in France. Known for its use of fresh Vegetables and Herbs, Olive Oil and Seafood, the class will experience using the types of ingredients that come from the region. Learning how the land and sea are connected through ingredients, you will understand of the simple, fresh philosophy of Provencial cuisine. Join us for a culinary adventure to prepare Pissaladière (Puff Pastry Tart topped with Caramelized Onions, Olives, & fresh Herbs); Chicken Veronique (Chicken Cutlets with a White Wine Cream Sauce, Grapes & Tarragon; Sautéed Pork Tenderloin Medallions and Orange pan sauce with Fennel and Green Olives; Lentil, Tuna, and roasted Pepper Salad; summer Tomato Gratin with Basil; French Potato Salad with Radishes, Cornichons, and Capers, and Lemon Souffles.