Class Length:2:00 hours
What you’ll do
In this class, we head to the outdoor cafés of France for dinner. Join Chef Jim Comishen as he starts you off with a wonderful appetizer of Wild Field Mushrooms with Cream and Vermouth served in a crisp vol-au-vent patty shell. Our soup will be the classic French Onion with sherry wine and five kinds of grated cheese all glazed in a crock pot. For our main, it’s AAA Beef Steak Dijonnaise, flambéed with brandy and served with a fluffy Potato, Celery Root and Chive Mash.