Prepare two French meals and a buffet
with a touch of green for the spring. Session one will feature
roasted lamb prepared two different ways, with baby spring
vegetables, roasted finger potatoes, and a pistachio mousse. Session
two will focus on dishes to serve at a buffet dinner: a zucchini
tart, two versions of fish terrine, and a seasonal strawberry
mousse. Session three will include a cold velouté of pea, cod baked
in a banana leaf, and a refreshing lime tart. Lunch follows the
cooking demonstration.
Enrollment limited to 10 students.
ANNE-CRISTINE ROBINE brings
creativity and style to her cooking. Anne-Cristine is a fourth
generation cook; her great grandmother owned a restaurant in
Brittany
Date/Time:
Three Wednesdays, starting 3/19;
10–12:30 pm
Location:
Teacher’s home in Edgemont; address
mailed with confirmation
Prepare two French meals and a buffet
with a touch of green for the spring. Session one will feature
roasted lamb prepared two different ways, with baby spring
vegetables, roasted finger potatoes, and a pistachio mousse. Session
two will focus on dishes to serve at a buffet dinner: a zucchini
tart, two versions of fish terrine, and a seasonal strawberry
mousse. Session three will include a cold velouté of pea, cod baked
in a banana leaf, and a refreshing lime tart. Lunch follows the
cooking demonstration.