French Ragoûts

With February right around the corner we need some fireplace meals to warm our souls. Think of ragoût as the richer, more complex French version of American stew. It’s a deeply flavorful variety made with meat, fish, or poultry pieces that are cooked with or without vegetables. The two things that set it apart from the American version are the cooking method and the ingredients. A ragoût is never boiled and instead, always simmers on low heat. It generally incorporates wine and broth instead of water or bouillon cubes.

We will dine on Matelote de Poissons, wild mushroom and sweetbread ragout in puff pastry, Blanquette de Veau and finish with fresh cheeses. We will taste wine from the South of France where the Mistral is barreling across!

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.