W-FA333 Spring French Cooking with Chef Craig Tinling

Sous vied New York steak with cognac pan sauce

Butter lettuce with a Dijon caper vinaigrette

Pom frits with truffle aioli

Strawberry macaron with a chocolate ganache filling

Tuition: $75

Material Fee: $15

Lab Fee: $15

Time: 6pm - 8pm

Ages 17 and up

Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop.