By popular demand, I’m opening the doors for a rare evening French cooking class. We’ll welcome spring with a classic Chicken Fricassée in a delicate white wine cream sauce, served with fragrant Lemon Basmati Rice, then finish with the jewel of the season — a traditional Fraisier layered with vanilla sponge, fresh strawberries, and silky Crème Diplomate. An elegant evening of technique, flavor, and shared table. Join me for a little spring in France.
Wednesday, March 25, 5:30 - 8:30PM BYOWine
$100.00 pp
Limit 12 |
