Description
Travel to the South of France and the ancient port city of Marseille without leaving the Hudson Valley or Berkshires in Tess Kelly’s three-course cooking class featuring a Marseille-style knife and fork shrimp stew. This dish will be joined by a savory starter plus dessert to create the perfect summer repast you’ll want to repeat for lunch or dinner throughout the warm summer months.
Class menu will include:
- Warm Camembert with Mushroom Fricassée
- Marseillaise Shrimp Stew with toasted Baguette topped with Rouille.
- Seasonal Fruit tarte with Pastry Cream
This demonstration class (plus lunch) is limited to 10 people.
