W-FA333 Spring French Cooking with Chef Craig Tinling

All levels welcome! Sous vied New York steak with cognac pan sauce Butter lettuce with a Dijon caper vinaigrette Pom frits with truffle aioli Strawberry macaron with a chocolate ganache filling Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. Register Details Date & Time: Instructor