Course Detail
Course Components:
Enrollment Information
Course Attribute:
University Connected Learning
If Julia and Julie can do it, so can you. In this class we'll cook a classic French dinner while having fun and sharing our favorite cooking stories. Bring your favorite knife, as we'll practice knife skills as well. Rev up your taste buds for toasts aux champignons (sauteed mushrooms with toast points), Vichyssoise (cold leek and potato soup), salade de betteare rotis de limon vinaigrette (roasted beet salad with lime vinaigrette), coq au vin au nouille (chicken braised in wine sauce with noodles), and brocolis a la Milanaise (broccoli topped with seasoned bread crumbs and cheese). For desert: crepes Suzette (classic orange crepes). Arrive hungry! This hands-on class requires 48-hour advance registration.