Friday, September 06, 2013
Farm-Fresh and French: Dinner in Normandy
6:30 PM – 8:30 PM
The cuisine in Normandy is a reflection of the abundance of its farms and orchards. The region’s
400-mile coastline adds richness to the soil and air, which in turn is reflected in its fruits and vegetables. The simple preparations are highlighted with lush dollops of butter and cream. Why else would the use of the descriptive word “Normande” imply a dish that has cream in it? In this demo class, you’ll learn how the measured proportions of each ingredient create perfectly French flavor harmonies. In other words, a little goes a long way!
MENU: Petite Salade with Radish; Chicken a la Normande; Sautéed Haricot Verts; and Pear Pie with a Calvados reduction.
REGISTER NOW