** Join us for a Hearty Lunch & Glass of Wine featuring **
Traditional Lamb Stew Traditional Navarin d’Agneau is a favorite French dish that requires long cooking of lamb shoulder.
In Chef Randall's modern interpretation, we'll do a quick-cooking leg of lamb to show you how to save time in the kitchen.
We'll keep the traditional garnish of carrots, turnips, and potatoes. And we'll talk about how you can use seasonal vegetables to make this full-flavored stew any time of year.
Caramelized Apple Crumb Cake
This is Chef Randall's latest creation in his apple dessert collection.
Sautéed chunks of apples are caramelized in a sauté pan, then baked on a lightly spiced, butterless cake. Topped off with sliced raw apple and a crumble topping.
Like any of Chef Randall's desserts, we can't wait to taste this flavor and texture combination.
Class Techniques: sautéing leg of lamb for a quick stew; working with mixed vegetables; caramelizing apples; making a crumble topping.
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.