Who doesn’t love classic French bistro food? What most do not realize is this cuisine is surprisingly fast to cook, even though it has classical French roots. Katy’s recipes are a decidedly modern take on this iconic food. In this demonstration class you’ll learn basics such as how to create a classic vinaigrette plus a go-to chicken dish, And if you’ve ever wanted to learn to make Tarte Tatin, this is your chance! Join Katy on this little escape to Paris.
MENU WILL INCLUDE:
Poulet à l’estragon (aka Fricasse of Chicken with Shallots and Tarragon)
Braised Seasonal vegetables
Salade verte with vinaigrette aux noix
Tarte Tatin aux Poire
This demonstration class is limited to 12 people.
Katy Kinsolving has been teaching cooking in Europe and the United States for over a decade. She is co-author of Essential Flavors (Viking 1994), and writes about sensible, delicious eating in her blog, Good Food Naturally. She is a blue-ribbon graduate of Peter Kump’s New York Cooking School (now the Institute of Culinary Education) and holds a certificate in health counselling from the Institute for Integrative Nutrition. Katy has worked in special events, food public relations and in the test kitchens of major American food publications. She is active in conservation and sustainability issues in her community. Katy has lived and eaten all over the world and raised two boys who eat (almost) anything.