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Roasted Cornish Hen with Herb Jus and English Peas Class#A5569
October 15, 2017
By Chef Patrice
In this class, you’ll learn how to cook a perfectly oven-roasted bird. We can also use the bones to make a flavorful Jus! This class also features a recipe for Swann Choux with Chantilly.
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Roasted Beet Salad Pan-Fried Goat and Braised Farm Raised Lamb Shank with French Lentils Class#B11619
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Spinach Roulade with Goat Cheese and Smoked Salmon- Poached Egg on Crostini Baguette with Tomatoes and Red Wine Sauce Class#B105
April 8, 2019