Take Your Mom to Paris

Menu:

• Frisée Salad with Asparagus, Oranges and Warm Bacon Vinaigrette
• Sautéed Spinach, Egg and Goat Cheese Crêpes
• Poached White Asparagus with Hollandaise
• Roasted Potatoes with Fresh Herbs 
• Strawberry-Almond Napoleon with Chantilly Cream  

Skills covered in class:

• Getting familiar with French ingredients and cooking techniques
• How to supreme citrus
• Making vinaigrette and hot emulsions
• Balancing flavors
• Blanching green vegetables
• Working with white asparagus
• Making crêpes
• Selecting potatoes
• Working with fresh herbs and puff pastry
• Whipping cream