Date:
Friday, March 5, 2010
Class Price:
135
Availability:
Almost Full
We'll use our local favorite Dry Jack to make our Gougere. Gougere are the perfect accompaniment to red wine. Learn the techniques for great pan sauces for beef, a perfect gratin and parfait.
Gougere (Cheese Puffs)
Bavette Steak with Tellicherry Black Pepper Sauce
Potato and Porcini Mushroom Gratin
Milk Chocolate and White Chocolate Parfait with Strawberries
