Sunday, January 10, 2027 1:00 pm – 3:00 pm Semi-hands on
Join Chef Ty for the final stop in our culinary history series, where we explore the rich flavors, classic techniques, and elegant presentation of French cuisine. This hands-on class will focus on turning simple ingredients into refined dishes while giving guests the opportunity to practice roasting, piping, braising, sauce-making, and brûlée techniques.
️ Appetizer: Spicy Roasted Leeks
Roasted leeks filled with a caramelized onion base that guests will pipe into the leeks as part of the hands-on activity.
? Entrée:Chicken Chasseur
Tender chicken braised with mushrooms, caramelized onions, garlic, tomatoes, white wine, and herbs, served with creamy pommes purée.
? Dessert:Crème Brûlée French Toast Bread Pudding
Rich brioche bread pudding made with vanilla custard, cinnamon, and cream, finished with a caramelized brûlée sugar crust and served with a frozen vanilla component.
Come ready to cook, learn, and enjoy a three-course experience inspired by the flavors and food culture of France.
If this class is sold out, call the store at 618-726-2230 to join the waiting list. All tickets for classes and events are final. No refunds or exchanges are available.
