This menu features a timeless chicken dish from the Alsace region of France. The chicken and accompanying vegetables are cooked in a heavy pot with a lid tightly sealed with a strip of dough. The dough keeps all the flavors and aromas in the pot, melding them together. Although breaking the seal at the table inevitably makes a mess, everyone will enjoy the wonderful aromas when the lid is lifted.

If you plan on bringing wines to pair with these dishes, this meal offers an opportunity to enjoy wines from the Alsace region. Many wines are white, such as Vouvray (Chenin Blanc), Sancerre (Sauvignon Blanc and some Pinots), Pinot d’Alsace (Pinot Blanc), but if you like reds, you could choose Chinon (Cabernet Franc).

Menu:

Appetizer: Mushroom Gruyere Tartletettes
Salad: Snap Pea Salad with Lemon Vinaigrette
Entree: French Farmhouse Chicken with Spring Vegetables
Dessert: Clafoutis with Cherries

Instructor - Linda Lewis Elbert
Class Categories - Hands On; Adults Only

Menu Contains: dairy, gluten, nuts

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