W-FA531 Flavors of Paris with Chef Craig Tinling

Oven roasted chicken with a white wine burre blanc

Deconstructed Nicoise salad

Rosemary rock salt roasted potatoes

Kouign Amann (sugar croissants)

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. *Substitutions to menu cannot be made the day of class.