THE SECRET OF FRENCH SAUCES
WEDNESDAY, JANUARY 12, 2011 6-9PM
Sauces make the meal and that is why this is one of our most popular classes! Chef Philippe starts with base sauces and moves to variations that will make your dinners sing. Emphasis on technique, then how to create the variations. Sauces will be served on various meats/poultry/fish to demonstrate the best combinations.
$100 per participant includes all materials
REGISTER HERE
Note: All enrollments are non-refundable. No refunds or exchanges. All registration is online. Click to enroll. Enrollment is confirmed on receipt of payment. Your PayPal confirmation email is your receipt.
SOUPS & VEGETARIAN SPECIALTIES
WEDNESDAY, JANUARY 19, 2011, 6-9 PM
Our guests beg for the recipes; now we share the secrets with you, just in time for the rich flavors and spices unique to the fall harvest. Transition to the cooler climate with hearth & heart warming soups. Philippe shares his signature recipes for bisques and veloutés that make guests sigh at our bistro: Bisque D’automne with Crème Fraiche (Autumn bisque), Velouté de Choufleur au Truffes, which literally means “Truffled Velvet” – textures that warm body and nourish the soul. Simply sublime! From there, Chef Philippe helps you develop the mastery to make vegetarian dishes harmonize with flavor and dimension. Learn how to make sauces and finishes that give body without the beef. The flavors are captivating and substantial.
$100 per participant includes all materials
Note: All enrollments are non-refundable. No refunds or exchanges. All registration is online. Click to enroll. Enrollment is confirmed on receipt of payment. Your PayPal confirmationemail is your receipt.
VIANDE ET VOLAILLE – BEEF AND POULTRY
THURSDAY, JANUARY 27, 2011, 6-9 PM
Delight the palate and the eyes; witness Chef Philippe perform magic with poultry and beef. Impress your guests with culinary masterpieces and the awe of entertaining your guests instead of being a slave to the kitchen. Learn what the chefs know: the techniques, the tricks, the short cuts… how to create effortless masterpieces.
Work like a Chef – master your time without sacrificing taste!
$100 per participant includes all materials
Note: All enrollments are non-refundable. No refunds or exchanges. All registration is online. Click to enroll. Enrollment is confirmed on receipt of payment. Your PayPal confirmation email is your receipt.
SOUFFLES: SUCRÉS ET SALÉS
SUNDAY, JANUARY 30, 2011, 1-4PM
Soufflé – in French: “to breathe, to swell, to whisper.” What could be more romantic? Soufflé aux Truffes. Soufflé au Chocolat et Cognac. imagine the scents, the flavors, the sighs of pleasure… Learn how to create savory and dessert soufflés. Learn recipes and variations for Soufflé aux Truffes (Truffle Soufflé) and Fromage, Soufflé au Chocolat and more. Taste and learn how to prepare the perfect sweet and savory soufflé for your February Valentine.
$100 per participant includes all materials
Note: All enrollments are non-refundable. No refunds or exchanges. All registration is online. Click to enroll. Enrollment is confirmed on receipt of payment. Your PayPal confirmation email is your receipt.
Every Friday & Saturday Evening: Bistro Ducrot (Reservations beginning at 6PM)
From Paris to the provinces, the neighborhood bistro is the place where friends gather for convivial atmosphere, great food and good wine at a reasonable price. It is casual and unpretentious – a great place to relax at the end of the busy week. Join us and enjoy the Chef’s specialties & authentic family recipes. $65 per person.
