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American/French Bistro Cuisine

This class will spend half the time on regional American Cuisine and half the time on French Bistro Cuisine. The class will include both an overview of American cuisine and hands-on cooking. Recipes will be reviewed and assigned to students in groups based on their cooking knowledge. Each group will include students who have some knowledge of cooking as well as those who are new to the kitchen. We will also discuss wines and suggestions for wine pairing. We will also focus on various areas of France and their bistros, and the food also known as French Country Food. We will prepare food from Burgundy, the Loire, Bordeaux and Alsace. The ingredients used will be found in most supermarkets so that you can easily prepare these recipes from home. Methods of cooking these various recipes will also be "on the front burner" of the class. Course fee includes materials. Enrollment limited to 12.

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Refund Policy - Full refunds will be issued when a student withdraws from a course prior to the start date. A 75% refund will be issued to students withdrawing prior to the second class and 50% prior to the third class. No refunds will be issued after the third class, unless there are extenuating circumstances.