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French Techniques Class 4

Join us! $95

In this series of classes, we cover more advanced and complex methods of modern cooking techniques! If you feel confident in the kitchen, this series is for you! Shelley Wiseman teaches this class and covers in-depth cooking. This 6 day course takes place once a week and builds from beginning to end.

Learn consommé, bisque, demi glace, beurre blanc, veloute, torte, croissant, pate de campagne, and so much more. Each day's lunch menu will reflect the technique's covered in class and are geared toward fall and winter ingredients.

This series of classes is being taught on Sunday evenings- BYO!

Class 4: Lobster Bisque, lobster glace, Salt baked branzino with buerre blanc sauce, braised fennel or asparagus, Oeufs a la Neige


Earlier Event: April 29
Baking and Pastry - Class 4 Meringue
Later Event: May 4
Italian Cooking - Class 6