March weather is certainly unpredictable, but a rich hearty soup as a meal is always in the forecast!
We'll finish our lunch with a truly sweet dessert where you will learn how to make two classic French pastry doughs, chocolate pastry cream, plus a caramel sauce.
Please join us around our kitchen table for these heartwarming dishes that will become a staple in your cooking repertoire.
Soup of the Bakony Outlaws - This stew-like dish has minced veal, turnips, carrots, bacon, and potatoes - spiced with paprika, dill and creme fraiche. One of Chef Randall's all-time favorite dishes from his time working in Hungary, and a highlight of the cuisine of the Austro-Hungarian Empire. Hearty enough to serve as a main course, and of course it can be made days ahead.
Easy! Gateau St-Honoré, Deconstructed - A new inspiration for those afraid to fiddle with the classic dessert that requires patience for detail. In this version, Chef Randall makes a sweet short pastry dough, topped with choux pastry, and stuffed with chocolate pastry cream. Then all is covered with a caramel glaze. Can't wait!
Techniques include steps for a perfect chunky soup, how to make sweet pastry, choux pastry, chocolate pastry cream, and a caramel glaze.
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, 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.