Just Like Julia: French Classics from the Beloved “French Chef”
Saturday, April 20 | 10:00 AM – 2:00 PM
Hands-On Class (limited class size), Taught by Laura DePalma Isabella & Marcia DePalma
Bon Appétit! Join us for an unforgettable technique-driven, hands-on class as we delve into the world of classic French cuisine inspired by culinary icon, Julia Child. Over four hours together, we’ll “whisk” our way through the history and techniques behind some of her most famous dishes from “Mastering the Art of French Cooking”. Starting with l’Omelette Roulée aux Fines Herbes (classic French rolled omelet with herbs), this is a recipe that every good cook should have in their back pocket. Next up is Pâte à Choux – a versatile dough used for a wide range of hors d'oeuvres and pastries – which we will transform into Gougères (savory cheese puffs) and Profiteroles (sweet cream-filled puffs). From there, we’ll make Soupe à l'oignon Gratinée (French onion soup), Poulet Rôti (roast chicken), Gratin Dauphinois (potatoes baked in garlic-infused cream with Gruyère), and Asperges avec Sauce Maltaise (asparagus with orange-tinged hollandaise sauce). Soufflé aux Amandes (almond soufflé) will serve as the sweet finale. This fun and informative class is filled with classic techniques including roasting, sautéing, baking, broiling, carmelizing, piping, making a “mother sauce”, egg cookery, working with pastry dough, knife skills and more. Guests are welcome to bring their own beverages, including wine and beer. Class size is limited to 12 students.
Saturday, April 20 | 10:00 AM – 2:00 PM
Hands-On Class (limited class size), Taught by Laura DePalma Isabella & Marcia DePalma
Bon Appétit! Join us for an unforgettable technique-driven, hands-on class as we delve into the world of classic French cuisine inspired by culinary icon, Julia Child. Over four hours together, we’ll “whisk” our way through the history and techniques behind some of her most famous dishes from “Mastering the Art of French Cooking”. Starting with l’Omelette Roulée aux Fines Herbes (classic French rolled omelet with herbs), this is a recipe that every good cook should have in their back pocket. Next up is Pâte à Choux – a versatile dough used for a wide range of hors d'oeuvres and pastries – which we will transform into Gougères (savory cheese puffs) and Profiteroles (sweet cream-filled puffs). From there, we’ll make Soupe à l'oignon Gratinée (French onion soup), Poulet Rôti (roast chicken), Gratin Dauphinois (potatoes baked in garlic-infused cream with Gruyère), and Asperges avec Sauce Maltaise (asparagus with orange-tinged hollandaise sauce). Soufflé aux Amandes (almond soufflé) will serve as the sweet finale. This fun and informative class is filled with classic techniques including roasting, sautéing, baking, broiling, carmelizing, piping, making a “mother sauce”, egg cookery, working with pastry dough, knife skills and more. Guests are welcome to bring their own beverages, including wine and beer. Class size is limited to 12 students.
Saturday, April 20 | 10:00 AM – 2:00 PM
Hands-On Class (limited class size), Taught by Laura DePalma Isabella & Marcia DePalma
Bon Appétit! Join us for an unforgettable technique-driven, hands-on class as we delve into the world of classic French cuisine inspired by culinary icon, Julia Child. Over four hours together, we’ll “whisk” our way through the history and techniques behind some of her most famous dishes from “Mastering the Art of French Cooking”. Starting with l’Omelette Roulée aux Fines Herbes (classic French rolled omelet with herbs), this is a recipe that every good cook should have in their back pocket. Next up is Pâte à Choux – a versatile dough used for a wide range of hors d'oeuvres and pastries – which we will transform into Gougères (savory cheese puffs) and Profiteroles (sweet cream-filled puffs). From there, we’ll make Soupe à l'oignon Gratinée (French onion soup), Poulet Rôti (roast chicken), Gratin Dauphinois (potatoes baked in garlic-infused cream with Gruyère), and Asperges avec Sauce Maltaise (asparagus with orange-tinged hollandaise sauce). Soufflé aux Amandes (almond soufflé) will serve as the sweet finale. This fun and informative class is filled with classic techniques including roasting, sautéing, baking, broiling, carmelizing, piping, making a “mother sauce”, egg cookery, working with pastry dough, knife skills and more. Guests are welcome to bring their own beverages, including wine and beer. Class size is limited to 12 students.
