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Beef Bourguignon
January 21, 2020 @ 6:00 pm - 8:00 pm
This rich stew originates from the Burgundy region of Eastern France, an area renowned for its architecture, excellent wines, and its prized Charolais cattle. Beef Bourguignon was first mentioned in cookbooks in 1903, by chef Auguste Escoffier; it was later refined into the staple haute cuisine dish it’s generally regarded as today. Most people associate this dish with Julia Child, as her recipe in Mastering the Art of French Cooking is a timeless piece of art. We will do a classic evening starting with a truffle consommé, Salad Lyonnaise, Beef Bourguignon and finish with a cheese tray. It will be a night of wines from Burgundy!!
This class meets on the main level in the Education Wing.
Tickets: $70.00 Non-Member/$65.00 Member
MATERIALS
Our cooking classes are held in our commercial kitchen. You will be seated at a counter on countertop stools, so please wear comfortable clothing. Layers are best, the temperature fluctuates often.
