Winter in Provence is a quiet, peaceful time. While the weather is typically not too cold, the cozy comfort dishes served in winter would make one think otherwise. In this evening’s class, you will make a medley of classic and modern Provençal dishes. For example, the prawn appetizer has a traditional sauce, but is served atop a small chickpea flour cake. The Beef Daube is made in a very traditional style with flavorings from regional red wine and orange peel. The celery root and potato mash is a family recipe from a cousin in Provence. For dessert, learn a trick that makes the classic upside-down apple Tart Tatin incredibly quick and easy!
Menu: Sautéed Prawns with Caramelized Onions & Tomato on a Socca Galette; Warm Goat Cheese Salad; Beef Daube with Celery Root & Potato Mash; Individual Tart Tatin
*** Sign up by January 17, 2019 to secure your spot ***
Instructor - Linda Lewis Elbert
Class Categories - Hands On; Make and Eat; Adults Only