A Provencal Spring

Hands-On & Demonstration, $50  CLICK HERE TO REGISTER


The South of France is one of the most glorious regions at any time of year. Winters are unusually warm there; yet by springtime everyone is ready to enjoy the long, luxurious summer ahead. While New York winters are decidedly more severe, what better way to celebrate the first blush of Northeastern spring than by whipping up classic, elegant recipes from Provence? Let Chef Carl Raymond guide you through these simple preparations, and get inspired to cook your way through the blooming season.

On the Menu: Salade Niçoise; Soupe au Pistou (French-Style Minestrone); Springtime Lamb Stew; Baked Pears with Puff Pastry and Ice Cream.

Instructor: Carl Raymond, Private Chef and Cooking Instructor


Thursday, March 28, 2013 - 18:00 to 21:00
Bowery Culinary Center, 2nd floor