I’ve been thinking about a sustainable way to host classes and settled on a concept. Each month, I’ll pick a theme and a menu and teach it multiple times both online and in person. I’ve tried to keep the classes reasonably priced and accessible. You can purchase online via the links below. All classes include a package with the recipes. I hope you will join me!
Please note: All lessons are part of a limited series. I’ll pair up French technique with local, seasonal fare combined with her unique teaching style. She rarely opens up her home kitchen to classes, so don’t miss out on this opportunity.
Online classes: Each class last about 90 minutes. You’ll receive all the information you need to cook along, or you can just watch – your choice. Online classes will be available for replay for a minimum of 12 months. The online lesson is shorter and offers an abbreviated version, but additional video lessons will be added so you don’t miss a thing.
In-person classes: Each class lasts 3.5 hours. This includes time to sit and eat the food prepared in the class. Please advise at least one week in advance of any dietary requirements. While vegetarian and vegan requirements can be met with some classes, regretfully, that is not the case with this specific class.
If the courses sell out, I’ll try to add additional sessions.
October 2023’s Lesson: Normandy Meets the Northwest
The Pacific Northwest falls at the same latitude as much of France, which explains why our area has such a vibrant wine and cheese culture. In this class, we’ll begin with some basic knife skills and then work our way through a lovely autumnal menu that uses fresh mussels from Taylor Shellfish and dishes using two of Washington state’s most notable crops – apples and lentils. Mike and I spent our honeymoon in Normandy and Brittany, so this region is particularly meaningful to me.
MENU (subject to change)
- Moules à la crème – Local mussels steamed in a shallot, white wine and cream sauce
- Poulet Normandie Flambé – Chicken braised in Northwest cider and cream – with flames!
- Salade avec Chevre Chaud – Classic bistro salad with chevre cheese on toast points
- Lentilles Braisées au Vin Rouge – Washington lentils braised in red wine with seasonal roasted vegetables
- Mini tartes aux pommes à la rose – Mini apple tarts brushed with raspberry jam and drizzled with caramel sauce.
To Book a Class
All classes are booked via EventBrite. Missed out on a class you wanted? Add your name to the waitlist. For all classes, hit “cooking classes” on the nav bar above.
In-person:
Sunday, Oct. 8
Online
Sunday Oct. 15
Sunday Oct. 22
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