LLFW 389 - French Cooking: The Classics

Some say that French cooking is the inspiration for all great Western cuisine. Whether or not it is true, we can't deny that a great many of our favorite dishes were born with a French accent. In this class, we'll demonstrate a few classics with a bit of a modern twist. The menu will include: individual mushroom tarts; leek and potato soup; roasted beet and mache salad with goat cheese and walnuts; coq au vin (chicken braised in wine sauce) with wide egg noodles, asparagus and morel mushroom saute; and upside-down apple pie (a quick tarte tatin). This class requires 48-hour advance registration.