Wednesday, 19 April 2017
9:30am - 12:30pm
Taste all the Dishes, Glass of Wine & Cooking Demo
This class will unlock the secrets you need to make your own fabulous savory tart luncheon dishes, plus a buttery yeast dough dessert called Tarte Tropezienne.
You will learn how to save time and take advantage of store-bought pastry dough. Find out which one is the best to buy.
Chef Randall will share with us one of several great luncheon dishes, including his signature creamy blue cheese, onion and walnut fougasse recipe.
Another savory luncheon dish we will learn all about is an 18th century crust-less quiche called a 'ramekin'.
Chef Randall will share with us a variety of possible tart fillings as well.
Our dessert will feature home made yeast dough used to make the popular Tarte Tropezienne with a cream and fig filling.
Techniques will include making your own yeast dough and using ready-made pastry dough, and various tart fillings.
Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking school, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.