Egg-stravaganza!

Saturday, March 2, 6:00 pm

     Learn to make fabulous egg dishes with French chef Yvette Wollenberg.  Students will enjoy appetizers while they work and then dine together on their creations.  BYOB welcome.

  • Spinach Soufflé
  • Wild Mushroom Omelettes (made the proper French way so they puff up)
  • Salad: Frisée Lettuce with (optional) poached eggs sous vide
  • Chocolate Soufflé with Bourbon Sauce

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