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18 Reasons: Flavors of Bordeaux
February 18 @ 4:00 pm - 8:00 pm
A hands-on class culminating in a dinner served with wine and beer.
France’s Bordeaux region is best known as having the world’s most award winning fine wine! Accompanying these world famous wines is an equally prestigious cuisine that utilizes the Atlantic Ocean coastline of fish and shellfish as well as traditional lamb roasts and beef stews. Their most famous dish the Entrecôte A La Bordelaise – a rib steak cooked in a rich sauce made from Bordeaux wine, shallots, butter, herbs and bone marrow pairs beautifully with any of the award winning reds!
In this hands-on class featuring Bordeaux classics, Zoe McLaughlin will teach you the tips and techniques required to be a confident chef de cuisine in your home kitchen.
L’Os À Moelle Et Persillade – Roasted Bone Marrow With Parsley Salad
Mouclade – Mussels with Lemon & Saffron Sauce
Entrecôte à la Bordelaise – Rib Steak Cooked In Bordeaux Wine, Butter, Shallots, Herbs & Bone Marrow
Purée De Panais – Parsnip Purée
Bi-Rite Creamery Seasonal Sorbet