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18 Reasons: Flavors of Normandy
March 24 @ 4:00 pm - 8:00 pm
A hands-on cooking class culminating in dinner served with wine and beer.
Located in the Northwest of France, the Normandy region boasts 400 miles of dramatic coastline and lush farmlands. The region is famous for its dairy products like butter, milk, cream and fine cheeses, as well as their world-renowned apple farms. Normandy is also home to the Calvados region, best known for its production of apple brandy. The food is simple but rich thanks to the generous use of butter and cream. With its exceptional dairy products and a shoreline that stretches along the northern border, it is understandable that Normandy is home to some of France’s best-known dishes. In this class, our resident French instructor, Zoe, will guide you through a handful of these iconic Norman recipes.
Gougère et Beurre Composé — Baked Savory Choux Pastry with Gruyère Cheese served with Compound Butter
Mouclade — Mussels with Lemon & Saffron Sauce
Poulet à la Normande — Apple Cider Braised Chicken with Pearl Onions, Apples, Crème Fraîche & Calvados
Tarte Tatin — Puff Pastry Apple & Caramel Tart
Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing. She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations. She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.