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.
December 13, 2017
Sauerkraut Choucroute Garnie Alsacienne Class#A6285
December 11, 2017