For this year’s celebratory end-of-year meal, Chef Randall proposes a kind of ‘round the world’ menu with each course hailing from a different cooking tradition.
We’ll start with home-made Russian buckwheat blinis. They are so much more delicious than store-bought. Next up is the special flavor of Red Mullet fish, pan-fried Provençal style with black olive tapenade.
The main course features beef filet with a Latin American sauce of Ancho chillis and dark chocolate.
Dessert turns toward Asia, with an eggless creme brulée with a twist - tapioca, lemon grass, galangal root, fresh-candied fruit, and coconut milk.
Our Menu Includes:
Techniques you will learn in this class: How to make a yeast blini batter; how to cook blinis; how to stuff boneless fish fillets and pan-fry them; how to make a rich brown sauce with chocolate and chillis; how to make an eggless creme brulée.
About the 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.
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