Description
Chef Christa will guide you through some of the time-honored methods of French cuisine, highlighting recipes from the coastal city of Nice! Prepare a savory tart using an amazingly flexible dough for Tourte de Blettes - a delicious Swiss chard creation. Learn secrets to classic Halibut meunière and how to tell when the fish is done. For the perfect finish, you'll master the steps to crafting classic creme anglaise, a delicious accompaniment to seasonal berries.
Contains meat, seafood, and dairy.
About the instructor: Christa Demment González has taught and cooked in different roles around California, Maine, South Carolina and the Caribbean. With a Master’s degree in Nutrition from Bastyr San Diego and over 15 years of experience cooking in unique and challenging environments, she finds new ways to translate nutrition science into simple, mouth-watering recipes. She shares her nutrition knowledge through culinary medicine courses for healthcare professionals. Her enthusiasm encourages warm kitchen conversation and empowers participants to build their culinary confidence and recipe toolkit while exploring flavors and foods from around the world.
Class notes
- This is a hands-on format class for adults.
- Class information will be emailed 48 hours before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.
MENU
- Duxelle Tartines with asparagus and proscuitto
- Halibut Meunière with preserved lemon
- Tourte de Blettes - Savory and Sweet swiss chard tarte with raisins, apples and pine nuts
- Creme Anglaise with berries
Classes
Bellevue PCC
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Wednesday, May 29, 6:00 - 8:00 pm
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Bothell PCC
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Friday, May 17, 6:00 - 8:00 pm
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Burien PCC
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Saturday, June 15, 5:00 - 7:00 pm
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Columbia City PCC
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Friday, June 7, 6:00 - 8:00 pm
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Green Lake Village PCC
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Friday, May 3, 6:00 - 8:00 pm
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