A Culinary Journey to France
June 25, 2017 from 10 AM to 2 PM
Level: All levels
Location: Brotbakery, 38 Meade Rd, Fairfax VT
$95 - includes coffee, tea and tasting lunch
Travel from Paris to the Alps and down to the Côte d'Azur with us! In this class we explore the origins and techniques of classic French cooking and assemble a French multi-course meal..
Today’s best French cooking combines time-tested techniques with classic French ingredients and flavor combinations.
Together we will create a meal you would prepare in the French countryside. While in the kitchen we explore basic techniques like knife skills, making sauces and shaping dough. But we also look at the history of french culinary tradtions, regional specialties and using culinary herbs and vegetables the way it made French cuisine world-famous.
All herbs used in this class are grown in the gardens of Brot Bakehouse School and Kitchen or under the expert eyes and hands of Julie Rubaud and Team Red Wagon at Red Wagon Plants in Hinesburg. After cooking we will prepare the garden table for the meal we've just made and we will enjoy a true feast - almost like spending a day in France!
Menu (subject to change)
Omelette aux fines herbes - Classic rolled omelet staring 4 fresh herbs
Potage clamart - Chilled sweet pea and mint soup, garnished with crème fraîche and lettuce chiffonade
Gougères - Savory baked choux pastry
Salade endives aux noix avec vinaigrette à l’estragon - Endive, walnut and gruyere salade with a tarragon vinaigrette
Crème brûlée avec coulis framboise-verveine citronnelle - Crème brûlée with lemon verbena-raspberry coulis
About the instructor:
Anna Mays spent several years in Paris and Lyon and studied at Le Cordon Bleu Cooking School in London. An anthropologist, she has traveled the world exploring cooking techniques and recipes and taught in the food systems department at Sterling College in Vermont. When not teaching or cooking Anna works on food security projects in Sub-Saharan Africa with The Food Economy Group and coordinates the Mosaic of Flavor cooking series, a partnership between City Market and the Vermont Refugee Resettlement Program.
Please be aware of our cancellation policy:
- Full Payment is due upon registering for a class. We understand that there will be circumstances whereby you will need to cancel your course or change the date. Given two weeks or more notice we are happy to offer a full refund.
- If we need to postpone or cancel a class either a full refund will be given, or you can use your payment as a credit towards any future class.
- If you need to cancel last minute - two weeks or less of the class date - a full refund will be offered if we can refill your booking. Otherwise a 50% refund will be issued.