What: “French Kitchen Basics” Cooking Class, Demonstration and Supper presented by Chef James Drohman (each session limited to 16 students).
When: Three different sessions of this class will be offered:
Wednesday October 16, 2013, 6:30pm to 9:30pm
Sunday October 20, 2013, 1pm to 4pm
Wednesday October 23, 2013, 6:30pm to 9:30pm
Location: the Kitchen at Mallet, 2700 4th Ave S. Suite C, Seattle WA
in Seattle’s SODO neighborhood (free parking available).
Price: $125 per student, which includes a menu of classic French dishes, wine, and a recipe packet (does not include sales tax).
Please join Le Pichet and Cafe Presse Executive Chef Jim Drohman in July for his latest cooking class and demonstration: French Kitchen basics.
Do you love French cooking but feel too intimidated to get started? Or do you feel that a review of basic culinary techniques would be helpful? This class is for you!
The goal of this class is make student feel comfortable trying out traditional French recipes by providing an introduction to basic French techniques. We will start with how to handle a chef’s knife, basic French knife cuts and sharpening…if you have your own, bring it along…if not bring your questions about what to look for in a knife. Then, through the preparation of a few simple dishes, we will learn how to make a stock; how to truss, roast and carve a chicken; be introduced to the basic workings of chocolate and to the dynamics of whipping cream and eggs.
What you will really learn is that preparing a complicated meal is easy when you know how to break it down into approachable steps. All this while enjoying four complete dishes accompanied by wine.
Says Chef Drohman: “I am very excited to have the opportunity to share with you my love of the home-style cooking and simple, simply delicious wines of France. The class will be a mix of demonstration, hands on learning and communal eating.”
If you are interested in receiving more details and sign-up information about this class, please email Jim at firstname.lastname@example.org
Rillettes de thon, échalotes et betteraves au vinaigre, baguette
“Potted local albacore tuna served with pickled shallots and beets and sliced baguette”
Poulet rôti (demonstration)
“Whole roasted chicken”
Ragout aux lentilles de Puy, au chou et aux chanterelles
“French green lentils simmered with pancetta, Savoy cabbage, chanterelle mushrooms and cream”
Mousse au chocolat (demonstration)
“Chocolate mousse served with fresh whipped cream and vanilla butter cookies”
As an accompaniment to this classic French menu, we will taste several lesser known wines from the countryside of France.