Hands-On and Demonstration, $70  CLICK HERE TO REGISTER [1]

Many think of Paris as a postcard city—full of quaint cafes and wine bars serving classic French food. While this city certainly exists, the most fascinating version of modern-day Paris involves a vast array of ethnic neighborhoods and cuisines, and their unique influences on the French culinary landscape. We’ll save the traditional favorites for another time; in tonight’s class with Chef Carl Raymond [2], let’s prepare some dishes served in contemporary Parisian bistros, which highlight the wonderfully wide range of international flavors found in one of the world’s favorite cities.

On the Menu: Senegalese Spicy Beef and Okra Stew; Laotian Chicken Curry; Moroccan Lamb Tagine with Artichokes and Peas; Green Beans with Sesame-Miso Sauce; Vietnamese Banana in Coconut Milk.