During our French cooking class – You’ll learn how to cook scrumptious Baked Mussels on the half shell with garlic sautéed mushrooms & onions topped with 2 cheeses. Next up will be a classic comfort soup – French onion soup simmered with wine with a crusty cheesy bread on top.
DurationDuring our French cooking class – You’ll learn how to cook scrumptious Baked Mussels on the half shell with garlic sautéed mushrooms & onions topped with 2 cheeses. Next up will be a classic comfort soup – French onion soup simmered with wine with a crusty cheesy bread on top.
The main dish for this class will be bistro style Beef Bourguignon with root veggies stewed in a bordeaux wine. To end the night, entice yourself with learning how to ‘torch your own’ crème brulee style cheesecake w. our scratch made 4-berry medley sauce. This class will have 2 wine pairings and our seasonal Signature fruit & herb infused tea & water.
Note: (This class has mussels, dairy, wine to drink & cook with, gluten, beef, and bacon.)
Classes with dessert can run up to 3 hours including the eating time. No outside beverages for this class & must be 21+. Please note this event is also posted on other sites as well as seen in our social media networks. This class may fill up at any time based on cross-marketing channels.
Let’s Cultivate Food began when Chef Yoon Lee together with a Sous Chef were looking for a change of scenery, so.. being specialists in flavor combination, healthy eating and keeping up with what’s fresh and in-style, they began helping other restaurants with menu repair.
And then, “It was about 10 years ago, when an appreciative restaurateur who we just helped had asked if we could ‘come to his house and show his family these new and updated recipes’ which we did”, said Chef Lee. From there sparked Let’s Cultivate Food. We’ve taught hundreds of classes and fed tens of thousands. It has been a blast!
When you think of New Orleans, a city unlike any other comes to mind. Vibrant music and colors flood the streets of the French Quarter at every turn, and no matter where you go the smells of delicious food cooking will follow and fill these historical streets.
Join me to prepare and share some of the traditional Creole and Cajun offerings Seattle Style. Using our local seafood we'll take these traditional dishes and " pump them up".
Come learn classic french dishes. As we will make crepes, duck confit, cassoulet, coqau vin, coquilles st jaque, chocolate mousse, boullabaisee, as well as tart tatin this class is for the young and ( older) who always wanted to learn the technique of these dishes ?
The class will focus on three savory dishes, but we couldn't let you go home without a little sweet bite, so we're leaning on our friends at Bi-Rite Creamery to provide a seasonal sweet bite to finish our meal.
Cozy up, sip some wine, and make some bistro favorites: We’ll make a classic French onion soup and salade verte, and then crêpes for dessert!
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