French Bistro class is offered by Table And Lain. Classes are led by experienced local chefs. Meet new people and share a delicious family-style four course meal cooked by you. Take part in this fun and unique experience!
French Bistro class is offered by Table And Lain. Classes are led by experienced local chefs. Meet new people and share a delicious family-style four course meal cooked by you. Take part in this fun and unique experience!
Minimum of 6 people. Typically, classes last about 3 hours. We also offer “build your own menu” options.
Table and Lain brings everything to your virtual or in-person event so you don’t have to worry about any of the busy work! All virtual classes will include a shipped box of ingredients and goods right to your door and ready to go so all you do is unpack and start cooking with our chefs!
In this class we will be learning how to make Chicken Cordon Bleu, focusing on knife skills and safety as we prepare roasted vegetables seasoned with Herbs de Provence, and you and your child will flip over how delicious our crepes are served with mixed berries and whipped cream.
Every country seems to have its own riff on a pancake or crêpe, stuffed with an array of sweet or savory ingredients. Crêpes might be synonymous with France, but this class focuses on three other international variations.
A French Escapade is offered by Valerie"s French kitchen. In this 2-hour class, we will cook together an entrée, a side dish, and your choice of an appetizer or a dessert.
Recreate a French bakery at home with this selection of delectable desserts. They may seem intimidating now, but they definitely won't be once you get done with this class. Together, we'll tackle: mousse au chocolat; palmiers and gâteau au yaourt (yogurt cake).
French Cooking class is offered by De Gustibus Cooking School. De Gustibus Cooking School by Miele has become one of the nation’s most reputable culinary institutions, beloved by many for bringing over 1,400 of the world’s most lauded food and wine experts for over 40 years.
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