LLFW 424 - French Market Cooking

Learn to cook seasonally, the French way! Using fresh, locally-sourced ingredients, students will learn fundamental techniques to Classic French cuisine as well as how to best utilize produce and other pantry ingredients for a simple, elegant meal. Dishes include: Poisson en papillote (fish in parchment paper), pommes Anna(sliced, baked potatoes), haricot verts (green beans) with roasted almonds, salad with raspberry Dijon vinaigrette, and fresh berries with sabayon custard sauce. This hands-on class requires 48 hour advanced registration.