Hands-On Culinary Adventure: Trip to Southern France

A far cry from the white table cloths and intricate preparations of haute cuisine, France’s south is famous for rustic-yet-sophisticated dishes, employing the freshest ingredients from sun-drenched farmland or pulled from near-by rivers and seas. Join us as we replicate this age-old farm-to-table cuisine in this hands-on class.
 
Menu: 

• Mussels Steamed with White Wine, Shallots and Parsley
• Roasted Chicken Thighs with Lemon and Herbs 
• Ratatouille Niçoise 
• Buttery Madeleines with Powdered Sugar

Skills covered in class:

• Getting familiar with French cuisine
• Working with shellfish
• Selecting and roasting chicken
• Determining chicken doneness
• Selecting summer produce
• Working with fresh herbs
• Making batter 

In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com.