Upcoming Classes & Events
Beef Wellington, Béarnaise Sauce and Tomato Provençale
A classic beef Wellington recipe is usually served at a wedding or any of holiday dinners. With layers of pâté, mushroom duxelles and puff pastry wrapped around a tenderloin.
For this class you will test your culinary skill and make a béarnaise sauce, challenging sauce to make but easy to accomplish as you follow along with Chef Patrice.
Champagne Granité with Lemon and Fresh Thyme
This granité or granita might be the best way to enjoy champagne. It’s light and refreshing, and fruity. And since New Year’s celebrations call for a bubbly of some sort, I decided to share this with you. For this class we will flavor it with lemon and fresh thyme.
Chilled Red Bell Pepper Soup with Sweet Corn Salsa
I love a refreshing chilled soup and this one just bursts with bright flavors. It’s made with roasted red bell peppers, vine-ripened tomatoes, sweet corn, onions and garlic, but the real magic is the avocado, fragrant of fresh cilantro and a splash of lemon juice. I promise it will wake up your taste buds!
Sautéed Shrimp with Black Peppercorn and Cognac
Mashed Potato and Spinach
Here is the first part of why I think this is a great dish, it’s made with Cognac! A delicious mixture of caramelized shallots, garlic, fresh thyme and freshly grounded black peppercorn sautéed with the shrimp and flambé with Cognac how can this be bad!
Thai Coconut Chicken Soup
Thai Coconut Chicken Soup takes the goodness of chicken soup to a new level with coconut milk, spicy peppers, nutritious mushrooms and a delicious broth.
Beef Stew with Root Vegetables and Soft Polenta
This is my introduction to braising! This healthier slow cooked beef stew version is very simple but yet hearty, serve over soft polenta carrots and parsnip.
Rack of Lamb with Spinach and Cherry Tomatoes
Tender rack of lamb, makes an elegant roast for a special-occasion dinner, and it’s quite easy to prepare a brief marinade of pounded garlic and olive oil for a simple accompaniment, roast small tomatoes and sautéed fresh spinach.
The classic French chocolate soufflé is a delicious treat any time and much easier to make than you may think.