As we read the letters between Julia Child and Avis DeVoto, we are inspired to recreate the great French dishes Julia brought to the American table in 1961 with Mastering the Art of French Cooking.
Join us for all four classes as we build each night around a French Classic and sit down to a 3 course meal at the end of class. Julia's wine suggestions will be shared for BYOB. This class is taught by Shelley Wiseman.
Class 4 (3/24/17) - Cassoulet (The variety of prepared meats, baked with white beans and a meat juice infused bread crumb crust, shows off many different cooking techniques that come together to create this lovely Southwestern French dish). Seasonal salad and Julia inspired dessert.