Host a dinner with French wine and friends: this menu can feed a crowd with ease. Never made cassoulet? Not a problem! Simple steps, it's easy, and you can use your slow cooker or pressure cooker.....The results are so worth it!
Tarte Flambe - caramelised onions and creme fraiche, fresh herbs - is it a pastry or pizza?
Salade Frisee - a winter salad that will wake up your tastebuds.
Modern Cassoulet - layers of deliciousness - duck, sausage, bean ragout, crunchy bread crumbs - this modern version is easy and once it's on the table, a showstopper.
Caramel Baked Pears w/Balsamic Drizzle - the oven is on anyway!
|Event Name:||A French Classic Updated|
|Event Time:||06:30:00 PM|
|Instructor:||Chef Glenys Morgan|
Glenys Morgan has been into farm-to-table cuisine her entire life. Take the girl off the farm, train her in London, but whether it's Italy or France, Mexico or Morocco-it's still about the fresh and best in season. Known for her Serious Amateur programs at the Dubrulle Culinary Institute, she has a following of enthusiastic "graduates" from her courses- the first hands-on cooking experience in Vancouver-that taught trucs and techniquest to home cooks. As resident chef at Barbara-jo's Books to Cooks, she has the enviable job of stirring it up with famous chefs, and some infamous personalities. Glenys is an author, judge for the Taste Canada Awards and member emeritus of Les Dames d'Escoffier-Julia Child's internationl league of women in food, wine and culinary arts. When she's not firing up her wood-burning oven in the backyard, she's wrangling food for guests at Tullstarr Ranch near Kamloops. Farm or ranch, she's happy.
A French Classic Updated
- Product Code: 20/03/19
- Seats Remaining: 13
20/03/2019 at 06:30:00 PM
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