Description
Full Menu:
Asparagus served with French gribiche sauce.
Savory galette with goat cheese and leek’s served with Lyonnaise potatoes
Lemon Madelines
bluecashew kitchen Homestead
Sunday May 15th 11:00am to 2:00pm
Springtime in Provence – Sunday May 15th at bluecashew- SOLD OUT
$100.00
Join Tess Kelly for a “Springtime in Provence” themed cooking class. Learn how to make the perfect Pâte Brisée crust which will be used to make a rustic savory galette. Tess will be teaching a modern interpretation of the classic French gribiche sauce, as well as Potato Lyonnaise to go with the main course. You will also learn how to make delicious Lemon Madelines for dessert. Wine to accompany the meal is also included.
