Date:
Saturday, April 3, 2010
Class Price:
135
Availability:
Available
In this class we learn to make the perfect savory tart pastry. Braising is a wonderful technique for tender moist meat. We make moist braised chicken in Riesling and Madeleine's that may bring happy memories rushing to you as they did Proust.
Onion Tart with Thyme and Black Olives
Chicken in Riesling
Carrots with Creme Fraiche
Butter Lettuce with Honey Vinegar Dressing
Madeleine Cakes
