November 21, 2019
5:30 pm - 7:30 pm
Historically, there were more than 30 distinct provinces of France, each with its own distinctive cuisine. But two precepts guide all—eat seasonally and eat locally. In the rolling hills of the Beaujolais region south of Paris and north of Lyon, The November menu often repeated is the local pork sausage cooked in the local red wine made with the fruit of the Gamay grape. Our country French menu includes Sausages in Beaujolais and a Gratin of Potatoes Dauphinois served with a simple green salad with Dijon Vinaigrette.
Instructor: Chef Anne Quinn Corr
In order to plan appropriately for each class, it is necessary to meet registration minimums. We will determine this 48 hours prior to the class start time so please don’t wait until the last minute to sign-up! We encourage everyone to confirm their registration and payment 7 days in advance if possible.
We love having kids in our kitchen and have kid-friendly offerings. However, out of consideration to other participants, we prefer to keep the adult classes for adults only (18 and up).