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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