About

This class has been postponed to May 9th. Students were notified via email on 3/9 and given a choice to attend the newly scheduled class or receive a refund. ~tt

This is a 21+ only event

This is a 'hands on' class where 4 classic French Bistro dishes are prepared together, cooked together and eaten together at the chef’s table as a finale to the evening with simple wine parings and a discussion of the food prepared. Each recipe will be discussed by the instructor, with participants preparing and helping to cook all the dishes. Basic kitchen knowledge is suggested and come ready to learn some of the colorful stories of the bistro approach to all things good, tasty and slightly exotic.

Patricia Wells' popular cooking book Bistro Cooking will be our guide and each participant will receive a copy to take home and further explore.

The evening menu will include:

• Soupe Aux Deux Céleris
  Double Celery Soup

• Salade Lyonnaise La Meuniére
  Salad of Escarole, Potatoes, Herring and Eggs

• Lapin/Poulet À La Moutarde
  Rabbit (or Chicken) in Mustard Sauce

• Clafoutis Aux Poires
  Pear Clafoutis 

The instructor will also prepare a simple surprise and tasty side dish that will be discussed and enjoyed along with the other recipes at the chef’s table.

Please bring:

• A take home container that holds around 2 -3 quarts of food. 
• An apron (optional

Details:

• This is a 21+ only event
  
• Please bring an apron
• Please bring a take home container that hold around 2 -3 quarts of food. 
• To comply with WA State health department guidelines in our teaching kitchen, attendees should wear closed toed shoes, hair needs to be pulled back out of the face, and clothing must be comfortable and safe to cook in. 
• A $35 materials fee is included in the price of class
  
  

Instructor Bio:

Robert Ross is a landscape architect, garden designer and committed home cook who has traveled to and worked in many places, absorbing local cultures, history, and terroir. 

A Loeb Fellow at Harvard’s Graduate School of Design, he spent a few years in North Africa working on a project that afforded opportunities to travel and explore Europe, eventually leading to a passionate connection with France and Italy, the people, food and gardens. He shares a unique perspective that blends simple and accessible European cooking, renaissance gardens, and ornamental and culinary terracotta.

Photo credit: Bob Ross