** Join us for a Hearty Lunch & Glass of Wine featuring **
Brined Turkey Breast Stuffed with Cranberries, Ham & Mushrooms
Don't race around Paris searching for the last whole turkey or fresh
cranberries. Simplify your Thanksgiving this year - without sacrificing flavor - with this incredibly delicious, moist, stuffed boneless turkey breast.
Chef Randall's secret is to use what we can easily find in Paris and that means whole turkey breasts, which we can easily find all year round, even in your grocery store.
First, we will learn how to brine the meat to ensure it is incredibly moist. Then we'll stuff it with breadcrumbs, dried cranberries, ham, and mushrooms. Yum! All the flavors of Thanksgiving!
Finally, watch how to butterfly and stuff; then how to roll - tie - and roast. Voila, your turkey is in the oven and your Thanksgiving a success!
Gateau au Noix de Pecan et Chocolat
We all know how much Chef Randall loves chocolate, so his flour-less chocolate-pecan cake is nothing short of magical.
A fitting end for any special event. You will want this one on your Thanksgiving table and in your recipes files ! Don't miss this class. 
Techniques: learn how to brine, butterfly, stuff, and roast a turkey breast; how to make a flour-less nut cake.
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.
